• 6 Cups Chicken Stock
  • 1 LARGE Whole Onion, Peeled
  • 1/2 tsp Saffron Thread Crushed
  • 1 Lb LARGE Shrimp
  • 12 Little Neck Clams
  • 1 3 1/2 Lb Broiler/Fryer, Cut Up
  • Salt
  • Pepper
  • 1 Tbls Olive Oil
  • 1 Lb Chorizo Sausage
  • 1 Medium Onion, Peeled and Chopped Coarsely
  • 4 oz Salt Pork, Chopped Coarsely
  • 1 Tbls Olive Oil
  • 1 Tbls Garlic, Minced
  • 1 Cup Dry White Wine
  • 1 Tbls Olive Oil
  • 1 Tbls Paprika
  • 1 Cup Tomatoes, Chopped
  • 1 Tbls Fresh Italian Parsley, Chopped
  • 3 Cups Short Grain Rice
  • 1 Bay Leaf, Crumbled
  • 1 Lemon, Juice Only
  • Frozen Green Peas
  • Pimento Strips


Combine the chicken stock, whole onion and crushed saffron threads in a saucepan. Cover. Simmer over low heat while preparing the remaining ingredients.

Peel and devein the shrimp. Wash the clams. Rinse the chicken in cold water. Pat dry. Slice the chorizo into 1/8" thick discs. Place in the paella pan or LARGE skillet. Cook over medium heat until the fat is rendered. Remove with a slotted spoon. Set aside.

Wipe out the skillet. Saute the shrimp in the first measure of olive oil until pink. Remove using a slotted spoon. Set aside.

Wipe out the pan. Salt and pepper the chicken pieces. Brown the chicken pieces in the second measure of olive oil, turning until all sides are browned, but not fully cooked. Remove using a slotted spoon. Set aside.

Drain the fat from the pan. Add the third measure of olive oil to the pan. Add the chopped onions and salt pork. Saute the mixture over medium high heat until the onions are wilted. Add the garlic. Saute for another 30 seconds. Add the white wine. Cook, stirring, over medium high heat until most of the wine has evaporated. Remove the pan from the heat. Add the paprika, tomato and parsley. Stir well. Return the pan to the heat. Cook until the mixture thickens. Add the rice. Stir until the rice is thoroughly coated with the tomato mixture. Remove the whole onion from the chicken stock mixture (which is still simmering). Add the chicken stock mixture to the rice mixture. Increase the heat to high. Stir. Add the chicken pieces, shrimp, clams, chorizo, bay leaf and lemon juice. Gently stir. Cover. Cook over low heat until the rice has absorbed the liquid and the clams have opened (25-30 minutes). Uncover. Sprinkle the peas over. Recover. Cook for 5 minutes. Remove from the heat. Top with pimento strips. Serve.

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Submitted 6/13/05.
Source: Meal Master
Submitted By: Shelly Black
Paella a la Valenciana