Earl and Hilda’s Paella De Valencia

Courtesy of Earl and Hilda Jones

Serves 6-8

Suggest 15-18″ paella pan
5 T olive oil
1 chicken cut up
1/2 lb. Chorizo- cut in1/2″ slices (and if the chorizo is ‘hot’, quarter each slice into 1/4 circles).
1 Pound plus of savory (not hot) sausage
12 medium shrimp
12 small bay scallops
2 Ig. Onions, minced & 3 cloves garlic, minced (Earl is allergic to the alliums and substitutes Celery and the spices below)
2 cans (lIb each) plum tomatoes, drained, seeded, chopped
I Ib Green, or Red or Yellow, Bell pepper-seeded & thinly sliced
6 c chicken stock or water
3 c long grain rice, (Bomba best)
1/2 Ib green beans and/or 1 cup garbanzo beans and/or 1 cup fresh or frozen peas
12 small clams
12 small mussels
1 red and yellow bell pepper-roasted, peeled, seeded & sliced thin Lemon wedges

Spices
Cilantro, more fresh or less powdered, 2/3 tsp spoon
Cumin, less if fresh ground, or more if older, 1/2 tsp spoon
Tarragon more fresh or less powdered, 1/2 tsp spoon
Oregano, more fresh or less powdered, 1/3 t spoon
Thyme, small amount to taste
1/2 tsp saffron threads ~ 0.3 grams of powder
1/4 tsp freshly ground Pepper (chefs choice, I like black)
1 tsp crushed died red chili pepper, Careful, to taste
1 tsp Salt, Careful, add last to taste

Heat oven to 375 degrees

Heat 3 T oil in 14″ paella pan, add chicken; brown lightly on all sides, 10-15 minutes. Remove chicken with slotted spoon

Add sausage- saute until light brown, 2 minutes and remove. Add 1 T oil and (chili pepper only if peppery heat is wanted); saute until dark brown, 1-2 minutes, remove pepper with slotted spoon and discard. Add shrimps; saute just until pink- 1-2 minutes, remove. Add scallops; saute until light golden color, 1-2 minutes, remove.

Add onions and garlic (or celery plus some tomatoes) to pan; saute until soft and light brown, 5-10 minutes. Stir in rest of tomatoes, and selected spices, salt; cook stirring constantly until mix thickens- 10 minutes. Add chicken, sausage and bell pepper(s) to pan- simmer 5 minutes.

Stir stock, green beans, and saffron into pan; heat to boiling add rice until thick enough. Partially cover with aluminum foil, put on bottom oven rack, and bake 15 minutes.

Remove from oven.

Push shrimps and scallops into rice.

Place calms and mussels on top of rice; sprinkle with peas and/or already cooked garbanzos.

Return to oven and bake partially covered until liquid is absorbed and rice is tender but not soft- about 10 minutes. Discard any clams or mussels with unopened shells. Let stand uncovered 5-10 min. Garnish with red and yellow bell pepper and lemon. Serve directly from pan.