Tuesday, January 24, 2017

Paella III (Oven-Baked)


Cut chicken in 8 pieces

In paella pan, brown chicken in olive oil. Remove and set aside.

Sauté the sausage, pork, shrimp, squid and peppers (green and red). Do each ingredient separately. Remove from pan. Keep warm.

Place the clams and mussels in a pot with water and steam them until open. Remove the shellfish and set them aside. Strain the liquid.

Add the saffron to the stock mixture

In the paella pan used for browning the meats, sauté onions and garlic until soft. Add the tomatoes. Cook until most of the liquid has evaporated.

Add the rice and stir. Add the chicken, sausage, squid, pork, and peppers. Bring the stock to a boil in a separate pot. Season with salt and pepper to taste.

Add the stock. Bring to a simmer. Cover, and put in an oven to 350° F (175° C) for 20 minutes. Remove from the oven. Check the moisture, sprinkle peas over the rice. Arrange the shrimp, clams, and mussels on top. Cover and let stand 10 minutes before serving.

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