MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lolita's Paella Valenciana
 Categories: Rice, Poultry, Pork, Seafood, Vegetables
      Yield: 9 Servings

      5    Chicken wings; split, tips
           - discarded -OR-
     10    Wing drumettes
      1 lb Pork short ribs; cut across
           - the bone in 1" sections
    1/2 lb Shrimp; with shells
      3 lg Scallops; halved -OR-
      6 sm Scallops
      1 lb Assorted mussels & clams
      1 c  Tomate Frito, tomato sauce,
           - or tomato puree
      4 cl Garlic; minced or chopped
      6    Piquillo peppers; sliced in
           - strips), plus:
      1    Piquillo pepper; in strips
           - to use as garnish
    1/2 c  Peas
      1 c  Green beans; in 1" sections
      1 ts Saffron threads -OR-
    1/2 ts Powdered saffron
    1/2 c  Extra virgin olive oil
      2 c  Paella rice
      6 c  Shellfish or chicken broth;
           - as needed
           Salt

  To make the shellfish broth:

  Boil the mussels and clams in 6 cups of water until the shells
  start to open. Drain, reserve the liquid, and discard any unopened
  shells.

  For the sofrito:

  Add the olive oil to the paella pan and sauté the chicken wings and
  pork for 5-10 minutes under medium-high heat.

  Add the tomate frito, piquillo peppers, and garlic. Cook for 2-3
  minutes more.

  Build the Paella:

  Add the rice and stir the mixture to coat, about 1 minute.

  Add the peas, green beans, shrimp, scallops, and saffron. Stir
  under medium heat for 1 minute to incorporate the mixture.

  Tip:

  Be sure to crush the saffron threads to release the flavor before
  adding. Also keep in mind that saffron releases it's flavor with
  heat, so be sure to add it while the paella is cooking.

  Add the hot shellfish broth or chicken broth to the rice mixture
  (add 6 cups if using Bomba rice, otherwise add 4 cups.)

  Tip:

  From the point of adding the hot shellfish broth and the liquid
  coming to a boil, the total cooking time to completion of the
  recipe will be about 15-18 minutes (it may take a few minutes
  longer for deep pans, if using a small burner/stove, or if using a
  slow-cooking rice such as Bomba.) Do not stir after this point, and
  control the heat so the bottom is not scorched.

  Add salt to taste.

  Arrange the mussels, clams, and the piquillo peppers reserved as
  garnish onto the surface of the paella.

  Continue cooking until rice is almost done, but still firm in the
  center (al dente.)

  Garnish with lemon wedges.

  From: http://www.hotpaella.com

  Uncle Dirty Dave's Archives

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