Special Paella

The word “paella” is a Valencian word that means “frying pan.” This rice dish is originally eaten on Sundays only. It is now recognized worldwide for its unique taste and method of cooking.

 The recipes for special paella are the following:

8 chicken legs
3 chorizo sausages, cut into 1 inch pieces
4 tablespoons olive oil
3/4 cup chopped onion
1 clove garlic, chopped
1 1/2 cups medium grain rice
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon saffron threads
4 cups chicken stock (or 2 cups chicken stock and 2 cups clam juice)

1 pound shelled & cleaned shrimp marinated in:
1 clove garlic, chopped
1 onion, chopped
1 tablespoon parsley, chopped
1/2 cup oil
1/2 cup white wine

1/2 pound fresh mussels and/or clams
2 cans artichoke hearts, drained
1 jar whole pimentos, drained
1/2 cup fresh or frozen peas, cooked and drained
8 lobster claws or crab claws

 Stir fry the chicken legs and sausages in vegetable oil (olive oil is much preferred). Then add onions and garlic. Meanwhile, remove chicken and sausages from the pan and let it cool. Add rice to pan and add salt and pepper to taste. Cook chicken stock from separate casserole and dissolve saffron in it after boiling. Pour stock to the fried rice along with the chicken and sausages. Let the pan simmer for 30 minutes.

 After the rice has been cooked, garnish the top with cloams, pimentos, crab, shrimp, etc. Steam for another 20 minutes. Then enjoy your paella.