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      RECIPE TITLE "Spanish Paella" Author: Charleston Seafood

    yields4 servings time---difficultymoderate


    • 2 tbsp. minced garlic
    • 2 tbsp. dried oregano, crumbled
    • 2 tsp. salt
    • 1 tbsp. coarsely ground pepper
    • 4 tbsp red wine vinegar
    • 6 tbsp. olive oil
    • 12 small chicken breasts
    • 1/4 cup dry white wine or water (plus some for cooking mussels and clams)
    • 1/2 tsp. saffron
    • 6 tbsp. olive oil
    • 2 large yellow onions, chopped
    • 1 tbsp. minced garlic
    • 4 cups canned plum tomatoes
    • 2 cups white rice
    • 5 cups chicken stock
    • 24 shrimp
    • 1 cup shelled peas or lima beans
    • 36 clams and/or mussels in shells, scrubbed and debearded


    1. Marinade: combine garlic, oregano, salt and pepper. Add the vinegar and stir to form paste. Stir in the olive oil.
    2. Place the chicken pieces in a glass or plastic container. Rub the marinade on the chicken pieces, coating evenly. Cover and refrigerate overnight. In a small saucepan over low heat, warm the 1/4 cup of wine or water, remove from the heat. Crush the saffron gently and add to the warm liquid. Let it stand for 10 minutes.
    3. In a large, deep frying pan over medium-high heat, warm the olive oil. Add the chicken in batches and brown quickly on all sides. Remove from the pan and set aside. To the oil remaining in the pan, add the onions and sauté over medium heat, stirring often, until tender and translucent, about 10 minutes. Add the garlic and tomatoes and sauté, stirring for 5 minutes.
    4. Add the rice, reduce the heat to low and stir for 3 minutes. Add the chicken stock and the saffron and its soaking liquid and bring to a boil. Reduce the heat and simmer, uncovered and without stirring, for 10 minutes. Add the browned chicken and continue to cook, uncovered, until the liquids are absorbed and the rice is tender, about 10 minutes longer, adding the shrimp, if using, and the peas or lima beans during the last 5 minutes.
    5. Alternately, once the chicken is added, place the pan in an oven preheated to 325f and bake until the liquids are absorbed and the rice is tender, about 15 minutes, adding the shrimp and peas/lima beans during the last 5 minutes.
    6. Meanwhile, in a saucepan, place the clams and/or mussels, discarding any that do not close to the touch. Add wine or water to a depth of 1 inch. Cover, place over medium-high heat and cook until the shellfish open, about 5 minutes. Add them to the paella 1-2 minutes before it is ready, discarding and that did not open. Remove the paella from the stove top or oven and let it rest of 10 minutes before serving.

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