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Paella | Frugal Gourmet


Serving Size : 6
for prepare Paella
Amount Measure Ingredient - Preparation Method
2 pounds Chicken - cut up
1/2 cup Olive oil
1/2 pound Chorizo - Spanish or Mexican
2 Onions - peeled, sliced
3 Garlic cloves - crushed
1/4 pound Smoked ham - cut julienne
2 Tomatoes, red ripe - diced
2 cups Long-grain rice - converted
3 cups Chicken stock - fresh or canned
1 pinch Saffron or turmeric - optional
1 tablespoon Paprika
1/4 teaspoon Red-pepper flakes - crushed
1/4 teaspoon Thyme - whole
10 ounces Frozen peas - (1 pkg) - thawed
2 Red bell peppers, sweet - cut into rings
10 ounces Frozen artichoke hearts - (1 pkg) - thawed
1 pound Squid - cleaned, and
cut into circles
1/2 pound Large shrimp - peeled, deveined
1 1/2 pounds Clams in the shell - rinsed
1 cup Dry white wine
recipe Paella

Heat a large paella pan or a large frying pan.
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If you do not have a paella pan, plan to do the sauteing in a regular frying pan and
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then place the ingredients in a large but shallow Dutch oven. Add 1/4 cup of the oil and
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brown the chicken pieces. Remove them from the pan. Add the chorizo,
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without the casing, the onions, garlic and ham. Saute until the onions are clear and
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then add the tomatoes. Saute for 5 minutes more and remove all
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from the pan. Add remaining oil to the pan and add the rice, stirring over the heat
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until the rice begins to brown lightly. In the meantime, prepare and heat the
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stock. Add the paprika, crushed red-pepper flakes, thyme, salt and pepper to taste, to the stock. Bring
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to a boil. Pour the rice into the paella pan or Dutch oven. Pour on
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the peas and top with the red bell pepper slices and the
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thawed artichokes. Add the sausage mixture along with the chicken. Top with the squid and
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shrimp. Push the seafood down into the rice a bit, then pour on the boiling stock. It
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must be boiling. Cook, uncovered for about 10 minutes, or until the rice begins to
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absorb the liquid. You must be careful that this does not burn. Turn the pan often on the burner
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so that everything cooks evenly. Now add the clams, sticking them into the rice,
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hinge side down. Pour the wine over the whole works and continue
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cooking until the clams are open and the rice is light and tender. Serve your guests from the buffet, allowing

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them to choose their own dinner from the paella. Comments: This is probably
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the most famous Spanish dish, at least for those outside Spain. The reputation is
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well-deserved and the dish is not as complicated as it sounds. The term "paella" comes from
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the name of the metal pan in which the dish is cooked. It is a large shallow pan without
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a lid. This is one of the greatest party dishes that I know.

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  • Paella

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