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1
Cut chicken and pork into approximately 2-inch pieces, saving the bones.
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2
Sprinkle meat pieces with salt.
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3
Heat oil in paella pan or large skillet and saute pork, chicken, and bones until brown on all sides (10 to 15 minutes).
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4
It is helpful to count the bones now.
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5
Push meat and bones to the sides of pan.
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6
In the center, saute green beans, garlic, and tomato for approximately 3 minutes.
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7
Add paprika to vegetables in center of pan.
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8
Add water, bouillon cube, and saffron.
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9
Cook on medium heat for about 20 minutes, stirring all ingredients together.
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10
Add salt to taste.
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11
At this point the stock should be very strong and tasty.
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12
Discard the bones (remember the count).
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13
Add lima beans and cook 10 minutes more.
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14
Push everything to the sides of the pan, add arborio rice to the middle.
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15
Push rice under meats and vegetables so that all the rice is submerged in water.
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16
Add scallops.
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17
Place shrimp on top and cook at medium to high heat for 20 minutes, adding water if needed.
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18
Rice should be cooked, but dry, almost crunchy.
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19
Cover with a sheet of newspaper and let rest for 10 minutes.
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20
Steam clams in a 1/4 cup of white wine for about 3 to 5 minutes until open.
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21
Put clams in shells on top of paella.
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22
Sprinkle with chopped parsley and serve in the same pan.
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23
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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24
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
