Paella Valenciana
paella valenciana
PAELLA VALENCIANA
Ingredients
10 pieces Split Chicken Wings or Wing Drumettes
1 Lb Pork Short Ribs
½ Lb Shrimp (with shells)
3 large Scallops cut in half (or 6 small)
1 Lb Assorted Mussels and Clams
1 can of quail’s eggs- you can get it in asian stores)
½ to 1 cup tomato sauce, or tomato puree.
1 tbsp. tomato paste
4 Cloves Garlic (minced or chopped)
3-6 red pimiento Peppers (sliced into strips) plus a few strips reserved to use as garnish
½ cup Peas
1 cup Green Beans (cut into 1″ sections)
1 tsp. Saffron Threads
½ cup Extra Virgin Olive Oil
2-3 cups cooked rice ( i used uncle ben’s fast and fancy … choose your flavor)
4-6 cups Chicken Broth
Salt to taste
Instructions
For the sofrito:
Add the Olive Oil to the frying pan or wok. Sauté the Chicken Wings and Pork for 5-10 minutes under medium-high heat.
Add the Tomate sauce, Pimiento Peppers, and Garlic. Cook for 2-3 minutes more.
Build the Paella:
Add the Rice and stir the mixture to coat, about 1 minute or 2.
Add the quail’s eggs
Add the Peas, Green Beans, Shrimp, Scallops, and Saffron.
Stir under medium heat for 1 minute to incorporate the mixture.
Be sure to crush the saffron threads to release the flavor before adding.Saffron releases it’s flavor with heat, so add it while the paella is cooking.
ENJOY EVERYONE !!
ENJOY !!! .
Recipe and photo by Annie Olano
