Paella Para Ella

Paella Para Ella Ingredients

1/2 c Olive oil	12 Raw oysters
1 (2-lb) fryer, cut in 8 pcs.	1/2 lb Fillet of red snapper
2 Thick pork chops; cubed	cubed
2 Thick lamb chops; cubed	12 sm Clams in shells
1 md Onion; finely chopped	1/2 lb Raw lobster meat; cubed
1/2 md Green pepper; finely chopped	12 Stone crab claws
2 Garlic cloves; minced	4 oz Canned squids (optional)
1 Bay leaf	1 1/2 c Chicken broth; hot
1 lg Ripe tomato; peeled,	2 c Long grain white rice
quartered, seeded,	1/2 c Dry sherry
and finely chopped	Additional dry sherry
1 pn Toasted saffron	for sprinkling
2 c Chicken broth; hot	9 oz Frozen artichoke hearts
1 tb Salt	12 Canned asparagus spears
1/2 ts Hot sauce	2 Whole pimientos
18 md Raw shrimp	1/2 c Cooked small peas
cleaned and deveined	Parsley bouquets for garnish
18 Tender raw bay scallops

Instructions for Paella Para Ella

Pour oil into a large skillet. Heat and brown chicken pieces; remove to casserole, which should measure 14 inches in diameter. Brown cubed pork and lamb chops in skillet and remove to casserole. To the drippings, add the onion and the green pepper. Saute until onion is transparent. Add the garlic, bay leaf, and finely chopped tomato. Stir to mix and cook 5 minutes. Combine the toasted saffron, 2 cups of hot broth, salt, and hot sauce. Stir into skillet; bring to a boil, then pour over meat and chicken in casserole. Again bring to a boil, lower heat, cover, and cook until the meat is tender (30 minutes). Now, add shrimp, scallops, oysters, cubed red snapper, scrubbed clams, lobster meat, stone crab claws, and squids (remove part of the ink of the squids and chop squids coarsely). Cook approximately 15 minutes at moderate heat, or until the shellfish turn pink. Remove stone crab claws for later use. Half the shell of the clams may be removed if desired. There should be enough liquid in casserole to measure about 3-1/2 cups; add more broth if necessary. Stir in the 2 cups of rice and mix well to distribute evenly in csserole. When it starts to boil, add the 1/2 cup wine. Cover the casserole and place in preheated 325 degree F oven for 20 minutes. Meanwhile cook artichokes according to direction on package. Drain and use only 6 to 8 perfect ones. Five minutes before removing casserole from oven, uncover and place artichokes around edge of casserole. Place the asparagus spears in between artichokes cartwheel fashion. Place the stone crab claws in decorative arrangement around the casserole. Cut 1 pimiento in strips and place over the rice. Fill the remaining pimiento with peas and place in center of casserole, pressing down to avoid toppling over. Add parsley bouquets here and there for color. Sprinkle all with dry sherry and return to oven uncovered for 5 minutes longer. Remove from oven and let stand for at least 15 minutes before serving. NOTE: In many parts of Spain, a lemon wedge to squeeze over the paella is served with each portion. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ShrimpCuisine: Spanish

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