Paella

1. 1

   Heat the broth with the saffron and thw whole onion. Cover and simmer 15 minutes. Remove the onion and measure the broth, you need exactly 5 1/2 cups. Cut the chicken into small serving pieces, the whole breast in 4 parts each thigh into 2 parts the bony tip of the leg chopped off, the wing tip discarded and the rest of the wing separted into 2 parts. Dry the pieces well

2. 2

   and sprinkkle with salt. In a metal paella pan with about a 15 inch base heat the oil. Add the chicken pieces and fry over high heat until golden. remove to a warm platter. Add the chorizo pork and ham to the pan and stir fry about 10 minutes. Add the chopped onion, scallions, garlic and pimientos and saute until the onion is wilted. Add the shrimp and the lobster and saute about 3 minutes more or until the shrimp and lobster barely turn pink. Remove the shrimp and lobster to the platter with thechicken. Add the rice to the pan and stir to coat it well with the oil. Sprinkle in the 5 tablespoons chopped parsley and the crumbled bay leaves. Stir in the chicken broth, boiling hot the wine lemon juice and peas. Salt to taste. Bring to a booil and cook, uncovered and stirring occasionally, over medium high heat about 10 minutes. Bury the shrimp and the chicken in the rice. Add the calms and the mussels pushing them into the rice with the edge that will open facing up. Decorate the paella with the lobster pieces, then bake at 325 degree oven for 20 minutes. Remove from the oven and let sit on top of the stove, lightly covered with foil for about 10 minutes. To serve decorate with lemon wedges and chopped parsley.

* Per serving · 4 servings · Values may vary.

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