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clams mussels roasting chickens olive oil chorizo sausage shrimp onions garlic red bell peppers tomatoes short grain white rice chicken stock saffron thread peas lemon wedge pimiento
Viewed: 33 - Published at: 9 years agoIngredients
- 24 small clams, in the shell
- 24 mussels, in the shell
- 1 (3 lb) roasting chickens, cut into serving pieces
- olive oil
- 12 lb chorizo sausage
- 1 lb medium shrimp, peeled and deveined
- 2 onions, chopped
- 6 garlic cloves, finely minced
- 2 red bell peppers, seeded, deribbed and diced (or green bell peppers)
- 1 12 cups peeled seeded and diced tomatoes (fresh or canned)
- 3 cups short-grain white rice
- 6 cups chicken stock
- 14 teaspoon saffron thread, crushed with a mortar and pestle
- 1 cup shelled peas (or shelled and peeled fava beans, or lima beans)
- lemon wedge
- 1 (3 ounce) jar pimiento, pepper strips roasted and peeled (optional)
Method
- Discard any clams or mussels that do not close to the touch.
- Scrub them well under running water and pull the beards from the mussels.
- Place the clams in a bowl of water and the mussels in a dry bowl and store in the refrigerator until needed.
- Rinse the chicken pieces and pat dry.
- Sprinkle with salt and pepper to taste.
- Place a large, deep saute pan over high heat and pour in enough olive oil to film the pan bottom lightly.
- Add the chicken and brown well on all sides, 8-10 minutes.
- Using tongs or a slotted spoon, transfer the chicken to a plate; set aside.
- If needed, pour a little more olive oil into the oil remaining in the pan and place over medium-high heat.
- Add the sausages and cook, turning, until firm and browned on all sides, about 5-8 minutes.
- Using tongs or a slotted spoon, transfer the sausages to the plate with the chicken.
- Cut the sausages into chunks and set aside.
- Add the shrimp to the same pan and saute over medium-high heat, stirring briskly, until pink and beginning to curl, 2-3 minutes.
- Again, transfer with the tongs or slotted spoon to the plate holding the other ingredients.
- Add the onions to the oil remaining in the pan and saute over medium heat until softened, 5-6 minutes, adding a little more olive oil if needed to prevent scorching.
- Add the garlic and bell peppers and saute until beginning to soften, about 5 minutes longer.
- Add the tomatoes and cook, stirring, for 3 minutes longer.
- Stir in the rice, pour in the chicken stock and add the saffron.
- Bring to a boil, then reduce the heat to low and simmer, uncovered, for 10 minutes.
- Add the browned chicken and sausages and the peas or beans, pushing them into the rice slightly, and simmer, uncovered, for 10 minutes.
- Drain the clams.
- Scatter the clams, mussels and the reserved shrimp over the top, cover and cook until the clams and mussels open, 4-5 minutes.
- Discard any clams and mussels that have not opened.
- Remove from the heat and let stand for a few minutes until most of the liquid is absorbed and the rice is tender.
- Serve directly from the pan or spoon onto individual plates.
- Garnish with lemon wedges and strips of pimiento, if using.
