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Paella #14

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  • 1 qt Homemade fish stock; (or chicken broth)
  • 1/2 ts Saffron
  • 4 tb Olive oil
  • 6 Chicken legs
  • 2 Garlic cloves; peeled and finely chopped
  • 1 lg Onion; peeled and chopped
  • 2 c Uncooked long-grain rice
  • 1 Pickled hot peppers; chopped, (up to 2)
  • 1 ds Cayenne pepper
  • 1 c White wine
  • 1/2 c Olive oil
  • 2 Tsp. salt; (or to taste) and freshly ground pepper
  • 3 1-pound fresh lobsters; cut up
  • 1/2 lb Monkfish; cut up
  • 1 1/2 lb Large shrimp; peeled with tail left intact
  • 12 sm Clams; well scrubbed
  • 24 Fresh mussels or about 1/2 pound; well scrubbed
  • 1 lb Chorizo; cut into slices, (Spanish sausage, available in Spanish specialty shops)
  • 4 Tomatoes; peeled and chopped
  • 1 1/2 c Peas; frozen or fresh
  • 1 cn (4 ounce) pimentos; sliced
  • Lemon; cut in wedges for garnish


In the February 1st New York Newsday, there is a section on cooking and a recipe was featured by a gentleman named Dick Morales from South Hampton, Long Island on Paella. It looks great so, I figured I would post it for all of you.
1. Bring broth to a boil, turn off heat and add saffron. Set aside.
2. Meanwhile, in a separate pan (with tight fitting lid) cook chicken legs in 4 tbs. of olive oil over medium heat until golden brown, turning often. Set chicken aside in covered dish to keep warm. Add garlic and onions to pan that had chicken in it and cover over low heat, stirring frequently, until onions are translucent. Add rice to this pan and cook, stirring lightly with a fork, until it is translucent and slightly golden.
3. Add chicken broth with saffron, salt and cayenne pepper, hot peppers, white wine, 1/2 cup olive oil and stir to loosen any browned bits on bottom of pan. Cover and simmer for 10 minutes.
4. Rub a little olive oil in the inside of a large ovenproof casserole or 2 smaller ones. Place half of the uncooked shellfish in casserole(s), half of the chorizo, tomatoes, peas and pimentos. Top with about 3/4 of rice mixture. Arrange chicken legs and rest of shellfish, chorizo, tomatoes, peas and pimento on top and spoon remaining rice and broth around these.
5. Cover casserole and bake for 30 to 35 minutes in preheated 325 degree oven. (Check once or twice to see if mixture has started to dry out before rice is cooked. If more liquid is needed, add boiling broth or water.) Remove cover and continue baking until rice is fluffy and chicken legs and shellfish are cooked through, about 10 minutes. Discard any unopened shellfish.
Posted to CHILE-HEADS DIGEST by (Michelle Munistari) on Feb 11, 1998