2 lbs chicken legs, thighs and breasts (bone in, skin on)
1/4 lb boneless pork loin, cut into 1/2 in cubes
1/2 lb squid rings (or cut cleaned squid into 1/2 inch rings)
1/2 lb monkfish or grouper or other firm flesh white fish, cut into 1/2 in cubes
12-16 large shrimp in their shells and rinsed
1/4 lb sweet chorizo, cut into 1/4 inch slices
6 cups chicken broth
8 tbls EVOO
1 onion and 1 red bell pepper, finely chopped
2 dozen small mussels (optional) wash, shell off
1 medium tomato, finely chopped
2 tsp paprika
3 cups Arborio short grained rice
1/2 cup frozen peas
Instructions
In mini food processor or mortar, mash to a paste the garlic, parsley, saffron, and 1/8 tsp salt. Set aside.
Preheat oven to 400 for gas or 450 for electric. Pour broth and saffron into pot to heat over lowest heat (do not boil).
Heat 6 Tbsp oil in paella pan measuring 17-18 inches at its widest point. (If you do not have a paella pan, use a very large pan that can be heated on the stove and in the oven.)
Briefly sautee shrimp in their shells over high heat (they should not be fully cooked) and transfer to a large warming platter.
Sautee chicken until brown, but not fully cooked, and remove to the platter.
Add pork, monkfish and chorizo, cook 1-2 minutes, and remove to the platter.
Add the squid and sautee 1 minute, then remove to the platter.
Add remaining 2 Tbsp oil, mix in onion and red pepper and cook until they are slightly softened. Stir in the tomato, cook 1-2 minutes, then stir in the paprika and rice. Coat the rice well with the pan mixture.
well with the pan mixture.
Pour in the hot broth and bring to a boil. Add the mortar/spice mixture, taste for salt, and continue to boil for about 3 minutes, stirring and rotating the pan occasionally.
Add the reserved monkfish, chorizo, pork, squid, and peas and boil 2 minutes more until the rice is no longer soupy but enough liquid remains to continue cooking the rice.
Arrange chicken, shrimp, and mussels over the rice and transfer pan to the oven.
Cook uncovered 10-12 minutes in gas oven or 15-20 minutes in electric until the rice is almost al dente.
Remove from oven and cover with foil. Let sit for 5-10 minutes until the rice is cooked to taste. Garnish with lemon wedges.
Originally Submitted
9/30/2009
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