Rinse chicken and pat dry. Combine flour, salt and pepper in a bowl and lightly dust chicken pieces with mixture. In a large skillet or paella pan, heat olive oil and fry chicken 6-8 minutes on each side or until crispy and brown. Remove from pan, drain and set aside. Add ham and linguica to skillet and cook 3-4 minutes. Stir in onion, garlic, green pepper, green onions and pimiento; cook 2-3 minutes, scraping up browned bits in the bottom of the pan. Stir in rice and cook 1 minute, coating rice well with oil. Stir in tomatoes, hot chicken stock, clam juice and saffron. Adjust seasoning with salt and white pepper.
Arrange the chicken, clams, mussels, lobster and shrimp in the pan, cover and cook in a preheated 325 degree oven for 20-30 minutes or until all liquid is absorbed. Attractively arrange paella on a serving platter or serve from the paella pan. Sprinkle peas over paella before serving.
| 1 | whole | frying chicken, cut into 10 pieces |
| 1/4 | cup | all-purpose flour |
| 1 | teaspoon | salt |
| 1/2 | teaspoon | freshly ground black pepper |
| 1/2 | cup | olive oil |
| 1/2 | cup | smoked ham, cut into 1/4-inch dice |
| 1/2 | cup | Portuguese linguica sausage, diced or a spicy smoked sausage |
| 1 | medium | onion, diced |
| 4 | cloves | garlic, minced |
| 1/2 | cup | green pepper , diced |
| 3 | each | green onions, thinly sliced |
| 1/2 | cup | pimiento, diced |
| 2 | cups | long-grain white rice |
| 2 | cups | whole tomatoes canned, chopped |
| 2 | cups | Chicken Stock boiling (see recipe) |
| 1/2 | cup | clam juice |
| 1 | teaspoon | saffron threads, crushed |
| 1 | teaspoon | white pepper, to taste |
| 24 | each | littleneck clams, scrubbed |
| 24 | each | mussels beards removed |
| 3 | each | lobster tails, thawed, split in half lengthwise |
| 1 1/2 | pounds | shrimp extra large, peeled and deveined |
| 1 | cup | sweet peas, frozen cooked |
This recipe developed by
Chef Joseph G. Randall
All rights reserved.
Copyright © 5/1/2017
