Paella a la Valenciana
| Yield: | 6 Servings |
| Categories: | Spanish |
| 6 | c | Chicken stock |
| 1 | lg | Whole onion, peeled |
| 1/2 | ts | Saffron threads |
| 1 | lb | Large shrimp |
| 12 | Little neck clams (opt) | |
| 1 | Broiler/fryer, cut into 9 pieces (3 1/2 lb) | |
| Salt | ||
| Pepper | ||
| 1 | lb | Chorizo sausage |
| 3 | tb | Olive oil |
| 1 | md | Onion, peeled and coarsely chopped |
| 4 | oz | Salt pork, coarsely chopped (opt) |
| 1 | tb | Minced garlic |
| 1 | c | Dry white wine (opt) |
| 1 | tb | Paprika |
| 1 | c | Chopped tomatoes |
| 1 | tb | Chopped fresh Italian parsley |
| 3 | c | Short-grain rice |
| 1 | Bay leaf, crumbled | |
| Juice of 1 lemon | ||
| FOR GARNISH | ||
| A handful of frozen peas | ||
| A few strips of pimiento or roasted pepper |
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