Paella ala Espanola (Spanish Paella)
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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