Thursday, June 26, 2008

My Spanish Love

Right after Kyla had her baby our friend, Charo, who was here visiting from Spain taught us how to make a wonderful family dish her father had prepared in a previous visit. There are many Spanish Paella's but this was her version and it was to die for. This took us about two hours to make but it was so worth it. Above is Charo in the background, Kyla and me holding little Lucy.

Spanish Mixed Paella

1/2 pint olive oil
10 mussels
10 clams
2 oz boneless pork, diced
2 teaspoons minced garlic
6 oz onions, chopped fine
1 medium tomato, skinned, seeded and chopped
1 small red bell pepper, seeded and cut into thin strips
1 small green bell pepper, seeded and cut into thin strips
1 small yellow bell pepper, seeded and cut into thin strips
32 oz skinless, boneless chicken breasts, cut into chunks
salt and pepper to taste
1 teaspoon paprika
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
24 oz lobster claws
24 oz. rice
3 cups (48 fl. oz.) chicken broth
1/4 teaspoon saffron
2 chorizo sausages, cooked and cut into chunks
10 uncooked shrimp, peeled and deveined
4 oz peas
4 tablespoons capers
Lemon wedges, to garnish (we didn't use these)

Scrub and debeard the mussels and clams, discarding any that don't close when tapped sharply. Set aside.

Heat 1/4 cup (2fl. oz) of the olive oil in a skillet. Add the pork, and brown all sides. Mix in the garlic, onions, tomato, and bell peppers, stirring constantly until cooked. Set aside.

In another skillet, heat a further 1/4 cup (2 fl. oz) olive oil and cook the chicken until browned on all sides. Season with salt, pepper, paprika, rosemary, thyme, and cumin. Transfer the chicken to a plate and set aside.

In the same skillet, cook the lobster claws overt high heat for several minutes until its shell turns pink. Set the skillet aside. Preheat the oven to 200 ºF. Heat 4 tablespoons olive oil in a skillet, and sauté the rice until it's translucent. Pour in the chicken broth, and combine well. Add the pork mixture, stirring constantly. Sprinkle in the saffron and continue to stir until well mixed.

Transfer the rice into a paella pan. Mix in the lobster claws, chicken, chorizo sausages, mussels, clams, shrimp, peas, and capers, combining well. Bake the paella, uncovered, and on the lowest oven shelf, for around 25 minutes, or until all the liquid has been absorbed (we used a large electric skillet and let it simmer until the juices were absorbed).

Discard any mussels and clams that have failed to open.

Serve the paella straight from the pan, garnished with lemon wedges.


Mental P Mama said...

Yum, and what a wonderful picture!

noble pig said...

Paella is one of my all time favorites. It looks delicious.

Jill said...

Num! I love all the new foods Charo brings around! She's fantastic!

Tipper said...

Okay, Now I'm starving!! Looks great.

Country Girl said...

Wow. Now that sounds good. Too much work for me, though, so I am going to just have to come over and share some of yours!

Nice to see the pictures, too.