Recipe(tried): Paella

Paella

3 cups white rice found in the Spanish Food Section of Supermarket
1 teaspoon saffron
6 cups chicken broth
3 eggs
1/2 cup olive oil
16 small fresh clams
8 fresh mussels
8 large prawns in shell
1 pound calamari
1/2 pound baby scallops
1 pound lean pork, diced
1/4 pound chorizo sausage
2 tomatoes, diced
1/2 cup peas
1 large onion, minced
1 bunch green scallions, diced
1 TBS parsley, chopped
1 tsp black pepper
2 tsp salt
4 ounces roasted red peppers, julienned
4 lemons, cut in half and covered by 8" x 8" cheese cloth, then tied with ribbon of choice
1 thin cotton dish cloth

In a large pot, combine chicken broth, saffron, and 3 whole eggs (in shell). Bring to a boil for about 8 minutes or until eggs are hard boiled. Remove eggs, and set aside in a bowl. In a metal paella pan or other large pan, place 1/4 cup olive oil. Turn heat to medium. When oil is hot, add garlic, onions, scallions, and tomatoes to saute. Once onions are translucent and mixture is fragrant, add the prawns. Cook until golden brown. Remove prawns, and set aside in a bowl. Add pork, chorizo, calamari, scallops, mussels, and clams to paella pan. Cook on medium heat for 2 minutes. Then add the rice, parsley, black pepper, salt, and peas. Stir. Add the chicken broth/saffron liquid to the mixture. Stir to incorporate. Add the prawns, red peppers, and quartered hard boiled eggs. Simmer for 20 minutes on medium heat to reduce the liquid. Once liquid is reduced, turn off heat, and stretch cotton cloth over the paella for 8 minutes. Cut the lemons in half, cover with cheesecloth, and tie with a ribbon. Place one at each setting in the small bowl allowing individual seasoning to taste. Bring paella platter to the table, and serve family style.

Pam