Party Paella Recipe
Are you looking for a lip smacking Party Paella recipe? The Spanish Party Paella is a delight to serve and enjoy. It is always prepared with Rice as the most essential ingredient. How long will you deprive yourself of Party Paella? Go ahead and try it now.
Ingredients
2 dozen mussels
2 dozen littleneck clams
Water
1 pound hot Italian-sausage links
1 1/2 pounds large shrimp, shelled and deveined
1 2 1/2-pound broiler-fryer, cut into 12 pieces
1 large garlic clove, minced
3/4 teaspoon salt
1/2 teaspoon thyme leaves
Olive or salad oil
1 large onion, chopped
1 large green pepper, cut into 1/2-inch strips
1 14 1/2- to 16-ounce can tomatoes
2 1/4 cups regular long-grain rice
1/2 cup dry white wine
1/2 teaspoon crushed saffron threads
1 chicken-flavor bouillon cube or envelope
1 9-ounce package frozen whole or cut green beans, thawed
Directions
1. With stiff brush, scrub mussels and clams with running cold water; remove beards from mussels. In 8-quart Dutch oven over high heat, to 1 inch boiling water, add mussels and clams; heat to boiling. Reduce heat to medium-low; cover and cook until shells open.
2. Discard top shell from each mussel and clam; rinse mussels and clams on half shell in cooking broth to remove any sand. Place mussels and clams on plate; cover and refrigerate. Let broth stand a few minutes until sand settles. Spoon 2 cups clear broth into measuring cup; discard remaining broth.
3. In same Dutch oven over medium heat, heat sausages and 1/4 cup water to boiling. Reduce heat to low; cover and simmer 5 minutes. Remove cover; continue cooking, turning sausages frequently, until water evaporates and sausages are well browned, about 20 minutes; drain on paper towels. Cut into 1-inch slices.
4. In drippings in Dutch oven over medium heat, cook shrimp, stirring frequently, until pink and tender, about 3 minutes. Remove shrimp to small bowl.
5. In large bowl, mix chicken with garlic, salt, and thyme. In same Dutch oven over medium-high heat, in 2 tablespoons hot oil, brown chicken. Remove to bowl.
6. In drippings over medium heat, cook onion and green pepper until tender. Add tomatoes with their liquid, rice, wine, saffron, bouillon, chicken, and broth; over high heat, heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally, until rice is tender and liquid is absorbed, about 30 minutes.
7. Preheat oven to 350°F. Stir sausage, shrimp, and green beans into rice mixture. Tuck mussels and clams on half shell into rice. Cover and bake 30 minutes to heat through.
2. Discard top shell from each mussel and clam; rinse mussels and clams on half shell in cooking broth to remove any sand. Place mussels and clams on plate; cover and refrigerate. Let broth stand a few minutes until sand settles. Spoon 2 cups clear broth into measuring cup; discard remaining broth.
3. In same Dutch oven over medium heat, heat sausages and 1/4 cup water to boiling. Reduce heat to low; cover and simmer 5 minutes. Remove cover; continue cooking, turning sausages frequently, until water evaporates and sausages are well browned, about 20 minutes; drain on paper towels. Cut into 1-inch slices.
4. In drippings in Dutch oven over medium heat, cook shrimp, stirring frequently, until pink and tender, about 3 minutes. Remove shrimp to small bowl.
5. In large bowl, mix chicken with garlic, salt, and thyme. In same Dutch oven over medium-high heat, in 2 tablespoons hot oil, brown chicken. Remove to bowl.
6. In drippings over medium heat, cook onion and green pepper until tender. Add tomatoes with their liquid, rice, wine, saffron, bouillon, chicken, and broth; over high heat, heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally, until rice is tender and liquid is absorbed, about 30 minutes.
7. Preheat oven to 350°F. Stir sausage, shrimp, and green beans into rice mixture. Tuck mussels and clams on half shell into rice. Cover and bake 30 minutes to heat through.
