Paella Valenciana

Spain’s intentionally famous dish, paella, derives its name from the two-handled large, round metal oan, paellera, in which it is traditionally cooked and served. Although now enjoyed throughout Spain, paella originated in the region of Valencia where a great deal of rice is grown and eaten.

At first, it was a simple dish made with fish, rice, and olive oil; over the years several other ingredients, such as seafood, chicken, and vegetables, have been added to it. Generally, it is seasoned with the expensive and exotic favorite Spanish spice, saffron, made from dried crocus stigmas. This adaptation is a good one, easy to prepare in an American kitchen. It may be prepared in a paella pan, an extra-large skilled, or a kettle.

INGREDIENTS

8 chicken parts (legs, thighs, or breasts)

Olive or vegetable oil for frying.

1 or 2 garlic cloves, crushed.

1 pound raw shrimp, shelled and cleaned.

2 medium onions, chopped.

Salt, and pepper to taste.

1 package (10 ounces) frozen green peas.

1 can ( 7 and a half ounces) minced clams.

1  canned pimiento, cut into thin strips.

COOKING

Wash and dry the chicken. Fry in heated oil in a large skillet until golden on all sides. With tongs, remove to a large paella pan, skillet, or kettle. Add the garlic and shrimp, and more oil if necessary, to the drippings in the skillet. Saute until the shrimp becomes pink.

Spoon into the large dish with the chicken. Add the onions to the drippings and saute until tender. Add the chorizo, tomatoes, rice, and chicken broth to the ingredients in a large dish. Bring to a boil. Add the saffron and season with salt and pepper. Lower the heat and simmer, covered, or until the ingredients are tender and most of the liquid is absorbed.

Spoon out some of the shrimp, sausages, and peas to arrange on the top as a garnish. Serve in the paella pan, if used, or on a large platter with the reserved garnishes and pimiento strips over the top.