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Authentic Spanish paella gets its name from the shallow two-handled
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pan in which it is cooked. There are only three 'must have'
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ingredients - short-grain rice for its velvety creaminess, saffron
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for its taste and golden hue, plus olive oil - most paellas include a
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colourful selection of sweet peppers, green peas, seafood, chicken
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and spicy chorizo sausage, which simmers to doneness as the rice
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plumps.
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1. Cut sausage into 1/2-inch thick slices. Remove skin from chicken;
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trim off fat. Using sharp heave knife, cut through chicken leg at
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joint to separate thigh from drumstick.
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2. In large paella pan or deep wide skillet, hat oil over high heat;
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cook sausage, stirring, for 2 minutes or until browned. Remove to
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platter. Reduce heat to medium. Add chicken and cook for 7-10 minutes
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per side or until evenly browned. Add to platter.
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3. Stir saffron into chicken stock; set aside to soften. Add onion and
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garlic to pan; cook, stirring, for 4 minutes or until softened. Add
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stock mixture, tomatoes and green pepper; bring to boil, breaking up
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tomatoes with back of spoon and stirring to scrape up any brown bits
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from bottom of pan [deglaze].
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4. Stir in rice, salt and pepper; reduce heat to low. Add chicken;
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simmer gently, stirring often, for 20 minutes. Gently stir in peas
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and sausage.
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5. Meanwhile, peel and devein shrimp. Scrub mussels under running
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water. With shears, trim off beards. Discard any mussels with cracked
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shells or ones that do not close when tapped.
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6. Nestle shrimp and mussels in rice until almost covered; cook for
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7-10 minutes or until rice is tender, shrimp are pink and mussels are
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open. Discard any mussels that do not open.
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Garnish with onions and lemon.
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Test Kitchen tip: you can use clams instead of mussels, omit the
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seafood altogether and double up the chicken, or replace chorizo with
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any spicy sausage.
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To make a fluffier paella with parboiled long-grain rice: cook,
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covered adding 1/2 cup more stock near end of cooking to prevent
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sticking. Garnish with trimmed fresh artichoke brushed with lemon
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juice to prevent browning.
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Source: Canadian Living magazine Cooking Lesson: Nov, 94 developed by
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Canadian Living Test Kitchen.
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[paella pans were available from Cdn Living as stock item #1687,
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$54.95Cdn [Nov 94] by calling 905-847-6205]
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[nutrition info not avail in magazine]
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