Region: Spain
Category: Rice, Couscous, and Other Grains
Season: Any
Difficulty: Easy
Although the traditional Valencian paella never mixes meat and seafood, it's not too unusual these days elsewhere because of the demands of the tourists who like to mix the two. This paella is a bit spicier than would be typical in Valencia and it does mix sausage and seafood, but the overall taste is quite scrumptious. The chorizo bilbao is a special cooked sausage you can order through www.donajuana.com otherwise use the suggested substitutes.
Yield: Makes 6 servings
Preparation Time: 1:20 hours
1/4 cup extra-virgin olive oil
1/4 pound Canadian bacon or pork belly, diced
3/4 pound chorizo bilbao or hot Italian sausage, casing removed, cut into 1/2-inch thick slices
1 medium onion, finely chopped
8 large garlic cloves, finely chopped
1 1/2 cups medium grain rice
3 cups fish or lobster broth
1 bay leaf
2 teaspoons hot paprika
Pinch of saffron, crumbled
6 ounces swordfish, cubed
12 littleneck clams, soaked in cold water for 30 minutes
8 shucked oyster with their juice
1/2 cup fresh or frozen peas
1/2 cup fava beans or lima beans
1. In a paella pan or large skillet, heat the olive oil with the pork belly or Canadian bacon over medium-low heat, then cook, stirring, until sizzling, about 10 minutes. Add the sausage, reduce the heat to low and cook uncovered for 20 minutes. Partially cover and cook until tender, about 15 minutes.
2. Add the onion and garlic, increase the heat to medium-high, and cook, stirring, until translucent, 3 minutes. Add the rice and cook 1 minute. Add the wine and cook until it evaporates.
3. Add the clams, peas, and fava, cover, and cook 10 minutes. Add the, fish broth, bay leaf, paprika, saffron, swordfish, and oysters and cook uncovered until the fish and rice are tender, about 25 minutes. Serve hot.
Note:
Also see the recipe for the authentic paella.
Posted: 03/31/2008
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