Recipe(tried): Paella, Bacalao a la Vizcaina (Codfish Fricassee), Pollo En Escabeche (Marinated Chicken) - Spanish Main Course Recipes for Shannon

PAELLA
Servings: 8

8 chicken legs
3 chorizo sausages, cut into 1 inch pieces
4 tablespoons olive oil
3/4 cup chopped onion
1 clove garlic, chopped
1 1/2 cups medium grain rice
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon saffron threads
4 cups chicken stock (or 2 cups chicken stock and 2 cups clam juice)
1 pound shelled & cleaned shrimp marinated in:
1 clove garlic, chopped
1 onion, chopped
1 tablespoon parsley, chopped
1/2 cup oil
1/2 cup white wine
1/2 pound fresh mussels and/or clams
2 cans artichoke hearts, drained
1 jar whole pimentos, drained
1/2 cup fresh or frozen peas, cooked and drained
8 lobster claws or crab claws
2 lemons, quartered

In a large pan, brown the chicken legs and sausages in the olive oil. Add chopped onions and garlic, brown. Remove meat mixture from pan and reserve. Add rice to pan and cook until slightly golden and transparent.

Add salt and pepper. Bring stock to a boil. Dissolve saffron in the boiling stock. Cover rice with the stock and put the meat mixture back in the pan. Cover and cook slowly until the liquid is absorbed (about 30 minutes) on the cooktop.

Marinate shrimp for at least one hour. Remove from marinade before adding to paella pan after the liquid has absorbed into the rice.

Garnish paella with mussels/clams, artichoke hearts, pimentos, peas, crab and lobster. Cover and let the garnish ingredients steam for 20 minutes over a low fire (so the rice on the bottom does not burn).

Serve with lemon sections.

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BACALAO a la VIZCAINA (CODFISH FRICASSEE)
Servings 6

1 pound dried salted codfish
4 medium red potatoes peeled and quartered
1 small green pepper sliced
1 small onion sliced
2 cloves garlic finely chopped
1 bay leaf
1/4 teaspoon oregano
1 dash ground pepper
1/3 teaspoon bijol see below
1/8 teaspoon cumin
1/3 cup dry white cooking wine
2 tablespoons olive oil
1 cup tomato sauce
3/4 cup water
pimientos for garnish[/code]

Place codfish filets in a pot of water. The fish should soak all day if possible. Ideally, change the water several times during the day so as to extract the maximum amount of salt from the fish.

Boil the potatoes until tender.

Prepare a sauce by combining the next 12 ingredients listed. Cook in a large pot (covered) over medium-high heat for 10 minutes, stirring frequently.

Place codfish in sauce, reduce heat and simmer for 5-10 minutes, stirring occasionally.

Add potatoes, and simmer for another 10 minutes. Uncover pot if you want to reduce liquid.

Serve, garnishing with chopped pimentos.

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POLLO EN ESCABECHE (MARINATED CHICKEN)
Adapted from source: The Spanish Cookbook by Barbara Norman
Servings: 4

1 (3 lb) chicken
1/4 cup olive oil
2 whole garlic cloves, peeled
1 lemon
1/2 orange
10 whole grains pepper
2 bay leaves
1/2 cup vinegar
2 cups dry white wine
salt, to taste

Wipe chicken thoroughly. Heat olive oil and slowly brown chicken in a deep eathernware casserole. Fry chicken only until golden and do not allow it to form a crust.

Pour over the fried chicken the following marinade: wine, vinegar, bay leaves, garlic cloves, pepper grains, lemon and orange, scliced, peel and all, and salt to taste.

Simmer chicken in marinade for 1 hour or until joints move easily. Keep covered with liquid at all times, adding wine and vinegar in the same proportions (4 to 1) as needed.

When cooked, store chicken covered with marinade in an earthenware container in the refrigerator.

Serve cold in sauce, surrounded by fluted slices of fresh orange and lemon.