Paella
Paella is a great party dish for a hot summer night. Start the meal with a salad or a steamed artichoke, have flan for desert and mix up a batch of sangria. The dish can be prepared ahead up to the point where you add the stock to the rice, vegetables and meat, so the cook can enjoy the party and not be stuck in the kitchen.

This dish was originated by Spanish stock herders who cooked it on an open fire in the traditional wide, flat paella pan. I have had this dish cooked outside on a barbeque and remember that the guests had a terrific time. There are as many variations of this dish as there are cooks, so feel free to adapt the ingredients to suit your family’s tastes.

Sue Kleber

 The Stock
1 32 oz box chicken broth
1 stalk celery, coarsely chopped
1 Knorr shrimp flavored bouillon cube
3 cups water
The ends and peel from the onion
The shrimp shells
The zest of 1 lemon, grated
2 tsp saffron, ground in a mortar and pestle

Place all the ingredients except the saffron in a saucepot and simmer for 20 minutes. Strain out the solids, return the broth to the saucepot, add the saffron and simmer, covered, for 10 minutes.

The Dish
2 red bell peppers, 1 whole and 1 diced
1 large yellow onion, coarsely chopped
2 stalks celery. finely chopped
3 cloves garlic, minced
1/2 tsp kosher salt
3 TB olive oil
2 tomatoes, seeded and diced
3 1/2 pounds of chicken thighs and drumsticks or 1 1/2 lb cubed, boneless pork and 2 lbs chicken pieces
garlic salt
ground pepper
13 oz. pkg. andouille sausage, sliced in coins
1 lb 21-25 size shrimp, peeled
2 lb littleneck clams (about 30)
1/2 lb black mussels (about 12)
juice of 1 lemon
1 cup frozen green peas
3 cups rice
6 cups stock

Coat one of the red peppers with oil and char over an open flame until the skin turns black. Place the pepper on a plate and cover. Let steep for 20 minutes. Peel and slice the pepper into julienne strips. Set aside.

Pre-heat oven to 400 degrees. Heat the olive oil in a skillet and sauté the onion for 5 minutes. Add the celery, diced pepper, garlic and salt and sauté until onion is translucent but the vegetables still have some crunch. Remove vegetables from pan. Season the chicken pieces with garlic salt and pepper and brown in the skillet. Season and brown the pork if you are using it. Remove meat and brown the sausage.

Mix the vegetables and browned meats with the rice and place in a large low baking dish. Add the stock and sprinkle with the lemon juice. Cover tightly with foil and bake for 30 minutes. Add the shrimp and stir. Bake for 5 minutes. Add the clams, the mussels and the peas and cook for 5-6 minutes or until the shells open and the shrimp is done. Garnish with the roasted red pepper strips and serve to 8 to 10 hungry people.
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Real Estate & Living
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