Paella Chef ala Randall

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

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