Paella Para Ella



INGREDIENTS:

1/2 c  olive oil

1 (2-lb) fryer, cut in 8 pcs.

2 Thick pork chops; cubed

2 Thick lamb chops; cubed

1 md onion; finely chopped

1/2 md Green pepper; finely chopped

2 Garlic cloves; minced

1 Bay leaf

1 lg Ripe tomato; peeled, quartered, seeded, and finely chopped

1 pn Toasted saffron

2 c  Chicken broth; hot

1 tb salt 

1/2 ts Hot sauce

18 md Raw shrimp, cleaned and deveined

18 Tender raw bay scallops

12 Raw oysters

1/2 lb Fillet of red snapper, cubed

12 sm clams in shells

1/2 lb Raw lobster meat; cubed

12 Stone crab claws

4 oz Canned squids (optional)

1 1/2 c  Chicken broth; hot

2 c  Long grain white rice

1/2 c  Dry sherry

Additional dry sherry, for sprinkling

9 oz Frozen artichoke hearts

12 Canned asparagus spears

2 Whole pimientos

1/2 c  Cooked small peas

Parsley bouquets for garnish

DIRECTIONS:

1. Pour oil into a large skillet.  Heat and brown chicken pieces;
remove to casserole, which should measure 14 inches in diameter.
Brown cubed pork and lamb chops in skillet and remove to casserole.
To the drippings, add the onion and the green pepper.  Saute until
onion is transparent.  Add the garlic, bay leaf, and finely chopped
tomato.  Stir to mix and cook 5 minutes.  Combine the toasted
saffron, 2 cups of hot broth, salt, and hot sauce.  Stir into
skillet; bring to a boil, then pour over meat and chicken in
casserole.  Again bring to a boil, lower heat, cover, and cook
until the meat is tender (30 minutes).  Now, add shrimp, scallops,
oysters, cubed red snapper, scrubbed clams, lobster meat, stone
crab claws, and squids (remove part of the ink of the squids and
chop squids coarsely). Cook approximately 15 minutes at moderate
heat, or until the shellfish turn pink. Remove stone crab claws for
later use.  Half the shell of the clams may be removed if desired.
There should be enough liquid in casserole to measure about 3-1/2
cups; add more broth if necessary. Stir in the 2 cups of rice and
mix well to distribute evenly in csserole. When it starts to boil,
add the 1/2 cup wine.  Cover the casserole and place in preheated
325 degree F oven for 20 minutes. Meanwhile cook artichokes
according to direction on package. Drain and use only 6 to 8 perfect
ones. Five minutes before removing casserole from oven, uncover and
place artichokes around edge of casserole. Place the asparagus
spears in between artichokes cartwheel fashion.  Place the stone
crab claws in decorative arrangement around the casserole.  Cut 1
pimiento in strips and place over the rice.  Fill the remaining
pimiento with peas and place in center of casserole, pressing down
to avoid toppling over. Add parsley bouquets here and there for
color.  Sprinkle all with dry sherry and return to oven uncovered
for 5 minutes longer. Remove from oven and let stand for at least 15
minutes before serving. NOTE: In many parts of Spain, a lemon wedge
to squeeze over the paella is served with each portion.



Paella Para Ella