BBS: TELESC.NET.BR
Assunto: 3/27 Paella 3
De: Ben Collver
Data: Fri, 27 Mar 2026 06:58:07 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lolita's Paella Valenciana
Categories: Rice, Poultry, Pork, Seafood, Vegetables
Yield: 9 Servings
5 Chicken wings; split, tips
- discarded -OR-
10 Wing drumettes
1 lb Pork short ribs; cut across
- the bone in 1" sections
1/2 lb Shrimp; with shells
3 lg Scallops; halved -OR-
6 sm Scallops
1 lb Assorted mussels & clams
1 c Tomate Frito, tomato sauce,
- or tomato puree
4 cl Garlic; minced or chopped
6 Piquillo peppers; sliced in
- strips), plus:
1 Piquillo pepper; in strips
- to use as garnish
1/2 c Peas
1 c Green beans; in 1" sections
1 ts Saffron threads -OR-
1/2 ts Powdered saffron
1/2 c Extra virgin olive oil
2 c Paella rice
6 c Shellfish or chicken broth;
- as needed
Salt
To make the shellfish broth:
Boil the mussels and clams in 6 cups of water until the shells
start to open. Drain, reserve the liquid, and discard any unopened
shells.
For the sofrito:
Add the olive oil to the paella pan and saute the chicken wings and
pork for 5-10 minutes under medium-high heat.
Add the tomate frito, piquillo peppers, and garlic. Cook for 2-3
minutes more.
Build the Paella:
Add the rice and stir the mixture to coat, about 1 minute.
Add the peas, green beans, shrimp, scallops, and saffron. Stir
under medium heat for 1 minute to incorporate the mixture.
Tip:
Be sure to crush the saffron threads to release the flavor before
adding. Also keep in mind that saffron releases it's flavor with
heat, so be sure to add it while the paella is cooking.
Add the hot shellfish broth or chicken broth to the rice mixture
(add 6 cups if using Bomba rice, otherwise add 4 cups.)
Tip:
From the point of adding the hot shellfish broth and the liquid
coming to a boil, the total cooking time to completion of the
recipe will be about 15-18 minutes (it may take a few minutes
longer for deep pans, if using a small burner/stove, or if using a
slow-cooking rice such as Bomba.) Do not stir after this point, and
control the heat so the bottom is not scorched.
Add salt to taste.
Arrange the mussels, clams, and the piquillo peppers reserved as
garnish onto the surface of the paella.
Continue cooking until rice is almost done, but still firm in the
center (al dente.)
Garnish with lemon wedges.
From: http://www.hotpaella.com
Uncle Dirty Dave's Archives
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