MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Paella Del Carmen
Categories: Poultry, Pork, Seafood, Rice, Vegetables
Yield: 4 servings

2 tb Olive oil
2 Bone-in chicken thighs; in
- quarters
1 Semi-cured chorizo sausage;
- into quarters
6 Shrimp/spot prawns; heads
- on
1 sm Onion; fine minced
1/4 Red bell pepper; seeded,
- fine chopped
1/4 Yellow or green bell pepper;
- seeded, fine chopped
1 cl Garlic; minced
1/2 sm Zucchini; fine chopped
1/4 c Halved snow peas
1 ts Paprika
Salt
pn Saffron
1 c Bomba rice
3 c Chicken stock; divided
1/2 c Snap peas
1 c Mussels; cleaned
1 c Clams; cleaned
6 Basil leaves; garnish
1 Lemon; in wedges, garnish

Heat olive oil in a large paella pan or frying pan on
medium. Add chicken and cook for 20 minutes, until well
browned. Transfer to a plate. Add chorizo and cook for 2
minutes. Transfer to a separate plate. Add shrimp and cook
for 2 to 3 minutes, until shells are opaque. Transfer to
the plate of chorizo and set aside.

In the same pan, add onions and cook on medium-low heat
for 10 minutes, or until translucent. Add peppers, stir,
and cook for another 10 minutes. Add garlic, zucchini, and
snow peas and cook for another 10 minutes. Add paprika,
salt, and saffron, and then stir in rice.

Return chicken thighs to the pan, add 1 cup stock (enough
to cover), and bring to a boil on medium-high heat.
Gradually add remainder of stock, 1/2 cup at a time, and
simmer for 10 minutes. Add snap peas, mussels, and clams,
cooking for 5 minutes, or until clam and mussel shells
have opened. Leave the pan of rice undisturbed (to release
the gluten in the rice, which gives the paella a nice
starchy finish). Discard any clams or mussels that have
not opened.

Return chorizo and shrimp to the pan and cook for another
5 minutes. You want to build a light crust, known as
socorat, at the bottom of the pan, which is the prized
part of the paella.

Turn off the heat and let the paella rest, covered, for 5
to 8 minutes before eating. Scatter basil leaves over the
paella and serve with a lemon wedge.

Makes 4 servings

RECIPE FROM: https://www.cbc.ca

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