Paella

• 1 dozen Cherrystone clams
• 1 box each: frozen peas and artichoke hearts
• 1 large tin canned tomatoes
• 1 box cleaned frozen shrimp
• 2 small sweet Spanish or Italian sausages
• Diced meat from one small chicken (pre-cooked)
• ½ cup olive oil
• ½ cup chopped onions
• ½ tsp each: tarragon, oregano, chervil, salt, paprika, chives
• ½ tsp saffron (soaked in 1 T hot water)
• ¼ tsp pepper
• 2 cups consommé
• 1 cup quick-cooking rice
• 1 minced clove garlic

Step 1: steam the chicken (or cook in a pressure-cooker); cool slightly and dice the meat. Slightly undercook peas, artichoke hearts and shrimp.

Step 2: saute onions and garlic in olive oil. Add consomme, rice, seasonings, chicken, tomatoes and sliced sausages. Cover and simmer 10 minutes, checking occasionally to stir and add extra consomme if needed.

Add peas, artichoke hearts, cooked shrimps, and place well-scrubbed clams on top. Cover tightly and steam for 10 minutes or until the clamshells open. Serve with strips of pimiento for decoration.

Real Spaniards use: eels, lobster, crabs, fried eggplant sticks and oysters, mushrooms—any or all Paella is one of the great dishes, to be made with whatever is available.

Filed under recipes, Gourmet recipes, Seafood recipes.
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