Paella

There are as many versions of this dish as there are chefs. We tend towards a Valencia style with shellfish and chicken. Tonight, we used some really nice Louisiana shrimp from Whole Foods, live mussels and clams, and a couple chicken drumsticks. We usually add a green veggie--peas or french or italian beans. Along with the traditional saffron, we add some smoked paprika (pimenton) and some diced piquillo peppers for extra flavor. Tom's version always includes some diced onion, minced garlic, tomato sauce, and fresh parsley as well.

Process:

1. 
   Shell & butterfly the shrimp & make "chicken shrimp stock" -- boil the shells with the shrimp stock + 1 cup water. Strain and add saffron & pimenton and bring back to a boil.
   


2. Season chicken legs w/salt & pepper


3. Saute the chicken legs & offload.
   
   
4. Saute the rice & offload.



5. Saute veggies (onion, garlic, piquillo parsley)



6. Add tomato sauce



7. Add wine, stock mixture.



8. Add mussels



9. Add clams



10. Cover & offload when open



11. Add rice



12. Add peas



13. Cover & bring to a boil



14. Add chicken legs



15. Cover & simmer to finish cooking rice & legs



16. Add shrimp



17. Add clams & mussels



18. Add some parsley



19. Turn off heat, cover with newspaper, and let sit for 20 minutes



20. Serve & garnish with parsley