Paella - Recipes - thom LaRussa - Culinary and Commercial Photography

Recipe: Paella

Paella

1/2 teaspoon saffron threads

1/2 cup sherry or dry white wine

2 chicken breast, cut into cubes

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 1/2 cups Arborio or other short grain rice

4 cups chicken stock, divided

1/2 pound scallops

1/2 pound large shrimp, peeled and deveined with tails intact

12 clams

2 roasted red peppers, cut in strips

2 medium tomatoes, seeded and chopped

Optional

1/2 cup frozen peas

Lemon wedges

Chopped parsley

Combine saffron and sherry in a glass bowl; let stand 30 minutes.

In a large nonstick skillet, sauté chicken in olive oil until cooked through. Remove chicken and set aside.

Add onion and garlic to pan; cook until soft, about 3 minutes. Add rice; stir to coat rice and cook 2 minutes. Add the sherry and saffron. Cook and stir until the liquid is absorbed.

Add 1/2 cup chicken stock; heat to a simmer. Stir frequently until moisture is absorbed. Repeat this step until 3 1/2 cups of stock have been added and rice is almost tender.

Add remaining 1/2 cup chicken stock. Add scallops, shrimp and clams. Cover and simmer 5 minutes or until shrimp, clams and scallops are cooked. Add the chicken, red peppers, tomatoes and peas; cook 5 minutes or until heated through. Allow to stand a few minutes before serving.

Makes 4 to 6 servings.