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Spanish Paella


Paella ala Espanola (Spanish Paella)


40 pieces  Fresh clams in shells
3 1/2 lbs. Whole chicken cut into pieces and sprinkle salt
11pieces  Chorizo de bilbao, cut into 1 inch slices
200 grams Plum tomatoes, peeled, seeded, chopped into coarse pieces saving the juices
275 grams Long beans , flat or runner, trimmed and cut into 1 1/2 inches.
250 ml. Virgin olive oil
4 cloves Fresh garlic, chopped finely
1/2 lb. Fresh green peas
2 sprigs Fresh rosemary
1 tbsp. Saffron
2-3 whole Fresh lemons, cut into 4 portions
4 cups Short grains rice
6 cups Chicken stock


First of all, put clams in a basin of salted water, then allowed them to disgorge the grit, discard any fail or broken shells, then clean them and separate in a clean bowl.

In medium heat, put a a deep round saucepan or a handler pan, with the 2 tbsp. olive oil then add the garlic, chicken and chorizo and cook for 6 minutes.

Turn the pieces of meat from time to time until they get brown on both sides.

Add the beans, peas, tomatoes, rosemary and chicken stock, then bring to a boil and stir in the saffron.

Cover and let to simmer for at least 10-12 minutes.

Add the rice and salt to taste, and slightly stir the ingredients together and bring to boil.

Lower the heat and cover, simmer for another 12 minutes

Remove the lid and add the clams, and cover for another 12 minutes, until the rice absorbed the liquid.

Then remove the pan from the heat, and cover with a clean dish towel or paper towel will do.

Let it stand for 10- 15 minutes before serving.

Serve immediately with the slices of lemon.

Serve 10-12 people.



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Last modified: May 26, 2003