Paella
Serves: 4
Jailyn Upton
1 January 1970
Based on User reviews:
63
Spice
45
Sweetness
53
Sourness
35
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1130 g
Pork Chop (with bones)1
Salt4 tbsps
Olive Oil680 g
Green Bean2 small
Tomatoes (chopped)2 tsps
Paprika8 cups
Water1 tsp
Saffron1.5 cups
Lima Beans2.5 cups
Arborio Rice1360 g
Bay Scallops450 g
Shrimp1 cup
White WineDirections:
1
Cut chicken and pork into approximately 2-inch pieces, saving the bones
2
Sprinkle meat pieces with salt
3
Heat oil in paella pan or large skillet and saute pork, chicken, and bones until brown on all sides (10 to 15 minutes)
4
It is helpful to count the bones now
5
Push meat and bones to the sides of pan
6
In the center, saute green beans, garlic, and tomato for approximately 3 minutes
7
Add paprika to vegetables in center of pan
8
Add water, bouillon cube, and saffron
9
Cook on medium heat for about 20 minutes, stirring all ingredients together
10
Add salt to taste
11
At this point the stock should be very strong and tasty
12
Discard the bones (remember the count)
13
Add lima beans and cook 10 minutes more
14
Push everything to the sides of the pan, add arborio rice to the middle
15
Push rice under meats and vegetables so that all the rice is submerged in water
16
Add scallops
17
Place shrimp on top and cook at medium to high heat for 20 minutes, adding water if needed
18
Rice should be cooked, but dry, almost crunchy
19
Cover with a sheet of newspaper and let rest for 10 minutes
20
Steam clams in a 1/4 cup of white wine for about 3 to 5 minutes until open
21
Put clams in shells on top of paella
22
Sprinkle with chopped parsley and serve in the same pan
23
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24
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