ChefJune
Master Chef
Sorry this has taken me so long to post, chopstix, but hope you enjoy it. this recipe is a "Golden Oldie." I started searching for Paella recipes after first enjoying it at a now long-gone restaurant in LA called El Matador. This one has evolved after long years of making it... Sometimes I add clams and/or mussels in their shells at the end, and let them open from the residual heat,
Kicka$$ Paella
makes 6 to 8 servings
1 1/2 pounds pork loin, center cut
2 chicken breasts (4 halves) boneless and skinless
1 pound sliced leg of veal, pounded thin as for scaloppini
1/4 pound chicken livers
2 sweet red peppers (or canned pimientos)
2 green peppers
1 pound raw shrimp
1 pound fresh peas, shelled or 1 10-ounce package frozen baby peas
Olive Oil
1/2 pound Spanish chorizo sausage in 1/4-inch slices
1/4 pound fresh mushrooms, thinly sliced
3 large cloves garlic, extremely finely chopped
1 large Spanish onion, extremely finely chopped
1/4 teaspoon saffron threads
1/2 teaspoon dried oregano
2 cups long grain rice
4 to 5 cups chicken stock (if canned, use low sodium)
1/2 pound bay scallops
sea salt and freshly ground pepper
1. Remove bone and fat from pork. Cut into 1’’inch squares, 3/4-inch thick. Cut chicken crosswise into 1-inch chunks. Cut veal into 1-inch squares. Cut chicken liver pairs into halves. Cut peppers into 1/2-inch squares, discarding stem end, seeds and membranes. Using a scissors, cut through back and underside shells of shrimp, leaving shells and tails intact. Shell fresh peas.
2. Heat 1/2 cup olive oil in paella pan, Sauté pork until browned. Remove from pan. Sauté chicken, chorizo and chicken livers until light brown; remove from pan. Sauté peppers and mushrooms until just barely tender, adding more oil to pan if necessary; remove from pan.
3. Wash and dry pan.
4. Add 1/2 cup oil and heat over low flame. Add garlic, onion, saffron, oregano and rice, stirring constantly for 5 minutes. Add chicken broth, and all the rest of the food you have sautéed. Bring liquid to a boil. If chicken broth is unseasoned, add 1 to 2 teaspoons sea salt. Reduce heat and simmer 10 minutes. Add peas and shrimp. simmer about 5 minutes longer, stirring gently, but as little as possible.
4. Serve at once.
Kicka$$ Paella
makes 6 to 8 servings
1 1/2 pounds pork loin, center cut
2 chicken breasts (4 halves) boneless and skinless
1 pound sliced leg of veal, pounded thin as for scaloppini
1/4 pound chicken livers
2 sweet red peppers (or canned pimientos)
2 green peppers
1 pound raw shrimp
1 pound fresh peas, shelled or 1 10-ounce package frozen baby peas
Olive Oil
1/2 pound Spanish chorizo sausage in 1/4-inch slices
1/4 pound fresh mushrooms, thinly sliced
3 large cloves garlic, extremely finely chopped
1 large Spanish onion, extremely finely chopped
1/4 teaspoon saffron threads
1/2 teaspoon dried oregano
2 cups long grain rice
4 to 5 cups chicken stock (if canned, use low sodium)
1/2 pound bay scallops
sea salt and freshly ground pepper
1. Remove bone and fat from pork. Cut into 1’’inch squares, 3/4-inch thick. Cut chicken crosswise into 1-inch chunks. Cut veal into 1-inch squares. Cut chicken liver pairs into halves. Cut peppers into 1/2-inch squares, discarding stem end, seeds and membranes. Using a scissors, cut through back and underside shells of shrimp, leaving shells and tails intact. Shell fresh peas.
2. Heat 1/2 cup olive oil in paella pan, Sauté pork until browned. Remove from pan. Sauté chicken, chorizo and chicken livers until light brown; remove from pan. Sauté peppers and mushrooms until just barely tender, adding more oil to pan if necessary; remove from pan.
3. Wash and dry pan.
4. Add 1/2 cup oil and heat over low flame. Add garlic, onion, saffron, oregano and rice, stirring constantly for 5 minutes. Add chicken broth, and all the rest of the food you have sautéed. Bring liquid to a boil. If chicken broth is unseasoned, add 1 to 2 teaspoons sea salt. Reduce heat and simmer 10 minutes. Add peas and shrimp. simmer about 5 minutes longer, stirring gently, but as little as possible.
4. Serve at once.
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