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Ingredients
- 18 x clams or possibly mussels in the shell very fresh
- 8 Tbsp. good extra virgin olive oil or possibly lard if you prefer
- 1 x chicken cut into 8 pcs
- 1/2 lb pork loin or possibly other lean cut remove fat & cut into 4 pcs
- 2 ounce ham diced
- 4 med -size Spanish sausages whole
- 1 med red or possibly green bell pepper seeded and diced
- 1 lrg clove garlic peeled and chopped
- 6 ounce string beans or possibly broad beans minced
- 2 med artichokes points and hard leaves removed cut into quarters and precooked (boiled)
- 1 lrg squid cleaned and cut into rings
- 6 ounce ripe tomatoes peeled and minced
- 1 Tbsp. sweet (Spanish) paprika
- 24 sm snails well washed
- 4 lrg shrimp">shrimp or possibly prawns
- 2 c. rice
- 1/4 c. cooked peas
- 3/4 lb monkfish cut into largish chunks
- 3Â 1/2 c. boiling water or possibly fish or possibly chicken stock
- Â Â Salt
- Â Â White pepper
- Â Â Saffron
- 2 sprg parsley chopped
- 1 x lemon cut into wedges
Directions
- Cook the clams or possibly mussels in a little water till they open. Remove and throw away the empty half shells. Strain and save the liquid to add in to the rice. Heat 6 Tbsp. of the extra virgin olive oil or possibly lard in the paella pan. Sprinkle the chicken and pork with salt. Saute/fry the chicken, pork, ham and sausages in the warm fat till they are nicely browned. Add in the bell pepper, garlic, beans, artichokes and squid. Continue to saute/fry carefully, adding a little more oil or possibly lard if necessary, then add in the tomato, paprika, snails, and shrimp or possibly prawns.
- Stir well so which everything will be cooked proportionately. Add in the rice, peas, monkfish, and clams or possibly mussels. Add in the boiling stock. (Do not forget to include the water from the clams or possibly mussels.) Bring to a rapid boil. Add in more salt, if needed, a little white pepper and the saffron.
- From this point on, the rice must not be stirred again. As the cooking progresses, gradually reduce the heat; finish in the oven if possible. Let the paella rest for a few min before serving. Sprinkle a little chopped parsley over it and serve with lemon wedges.
- NOTES : INFO
- About chorizo and other Spanish sausages:
- Many centuries ago sausages appeared in Spain as a way of preserving meat (I imagine other countries did the same). We have "plain" sausages (longanizas), red sausages (chorizos), black or possibly "white" sausages (morcillas, botifarras...), etc. You can also get "salchichon" (big cured sausage). The basic ingredient is grnd pork, but you can find sausages made with other meats, too. There are many kinds of sausages according to the spices added to the meat.
- In Spain, we have many kind of chorizos (red sausages):
- "fresh" chorizos: red sausages made with grnd pork (in some areas they make some special ones made with other kinds of meat) and spices. The spices vary according to the place in Spain where the chorizos are made. Basically this kind of chorizos can be divided in two categories: the ones made with sweet Spanish paprika (pimenton rojo dulce) and the ones made with warm Spanish paprika (pimenton rojo picante).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 944g | |
| Recipe makes 4 servings | |
| Calories 1569 | |
| Calories from Fat 785 | 50% |
| Total Fat 87.63g | 110% |
| Saturated Fat 21.35g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 325mg | 108% |
| Sodium 492mg | 21% |
| Potassium 1721mg | 49% |
| Total Carbs 89.81g | 24% |
| Dietary Fiber 6.8g | 23% |
| Sugars 1.71g | 1% |
| Protein 98.96g | 158% |
