Paella A La Valenciana Recipe
Ingredients
| Pork shoulder | 1/2 pound, cubed | |
| Fryer chicken | 2 1/2 pound | |
| Cooking oil | 1/4 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Garlic | 2 Clove (5gm), crushed | |
| Long grain rice | 1 1/2 Cup (16 tbs), uncooked | |
| Onion | 1 Large, chopped | |
| Chicken broth | 3 Cup (16 tbs) | |
| 1/2 teaspoon thread saffron, crushed | ||
| Tarragon leaves | 1/4 Teaspoon, crushed | |
| Oregano leaves | 1/4 Teaspoon, crushed | |
| Tomatoes | 4 , quartered | |
| 6 clams in shells, washed | ||
| Frozen shrimp | 8 Ounce | |
| 1 9-ounce package frozen artichoke hearts | ||
Directions
Brown the pork, then the chicken in hot oil in large skillet or paella pan. (Electric skillet 350°.)
Sprinkle with 1 teaspoon salt; add garlic.
Reduce heat (300°).
Cover and cook till both are tender, 30 minutes.
Remove from skillet.
Pour off all but 2 tablespoons drippings.
Add rice and onion; cook till golden, stirring frequently.
Combine next 4 ingredients and the remaining 1/2 teaspoon salt.
Pour over rice.
Cover and cook over low heat till rice is almost tender, 20 minutes.
Add tomatoes, clams, shrimp, pork, chicken, and artichokes; cook 15 to 20 minutes longer.
Sprinkle with 1 teaspoon salt; add garlic.
Reduce heat (300°).
Cover and cook till both are tender, 30 minutes.
Remove from skillet.
Pour off all but 2 tablespoons drippings.
Add rice and onion; cook till golden, stirring frequently.
Combine next 4 ingredients and the remaining 1/2 teaspoon salt.
Pour over rice.
Cover and cook over low heat till rice is almost tender, 20 minutes.
Add tomatoes, clams, shrimp, pork, chicken, and artichokes; cook 15 to 20 minutes longer.
Chef
