seafood paella
1/2 lb. med. squid, cleaned and cut into 1/2 in. strips or rings
1/2 lb. peeled and deveined fresh shrimp (about 1 lb. in the shell)
1/2 lb. firm fish, cleaned and cut into large chunks
1/2 tsp. freshly ground black pepper
1/2 c. olive oil
1 small frying chicken, cut up
2 small 11 oz. cans Spanish chorizo sausage, rinsed, dried and cut into
1/2 in. pieces
1 c. chopped onions
1 1/2 c. chopped ripe tomatoes
1/2 tsp. paprika
1 tbs. finely minced garlic
2/3 c. thin strips of green pepper
3 c. uncooked long grain rice
7 1/2 c. boiling water
1/2 tsp. ground saffron
2 tsp. salt, more if necessary
Garnish: 3 canned pimentos, drained, dried, then cut into strips
1/2 c. cooked green peas (opitional)
Heat the olive oil in a 12-14 in. paella pan or heavy skillet until quite
hot. Add chicken and fry, turning frequently, until very lightly browned.
Add the chorizo and fry for about 4 min. more, until chicken is a med. brown.
Remove chicken and sausage to platter with tongs or slotted spoon, allowing
the oil to drain back into pan. Reserve. Add onions to pan and fry until
golden, stirring frequently, about 3-4 min.
Add tomatoes and cook over high heat until most of the tomato liquid appears
dried up. Reduce the heat to low and add the paprika, garlic, and green
pepper. Stir very thoroughly, raise the heat a bit, and fry until the garlic
and pepper are browned. Add the rice, raise the heat to high, and cook,
stirring and tossing constantly, for 5 min., until the grains of rice appear
browned and glossy. Return the chicken and sausage to the pan, then add
about 4 c. of the boiling water. Stir, then add the saffron (dissolve it
first in a teaspoon of boiling water) and salt. Mix very well. When liquid
in pan once again reaches boiling, add squid, shrimp, fish, and black pepper.
Stir again well, add 3 more cups boiling water, then cook for 8-10 min.
longer, until the rice is done. Test by tasting a few grains. If the rice
is still tough and the paella appears too dry, add remaining 1/2 c. water.
When dish is done remove from heat and allow to stand for 4-5 min. before
serving. If desired, garnish the paella with pimientos, cooked green peas.
Serve from pan. Yield: 6-8