Spanish Paella

Name: Spanish Paella
Yield: Serves 4 to 6
Cuisine: Spain
Ingredients: 1 Spanish onion, finely chopped; 4 small cloves garlic, finely chopped; 4 large tomatoes, peeled and chopped; 2 tinned pimentos, cut in strips; ¼ pound chorizo or pork sausage, sliced; ¼ pint olive oil; 1 small lobster, cut in pieces; 8 large whole prawns; ¾ pint chicken stock or water, boiling; ¾ pint chicken stock or water, boiling; 1 pound uncooked rice for risotto; salt and freshly-ground black pepper; salt and freshly-ground black pepper; ¼ teaspoon cayenne pepper; ½ teaspoon powdered saffron; ¼ pound chorizo or pork sausage, sliced; ½ pound lean pork, diced; 1 frying chicken, cut in pieces; 4 tablespoons finely-chopped parsley; 2 tablespoons finely-chopped onion; 6 tablespoons dry white wine; 12 mussels, with shells; 12 mussels, with shells

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

12 mussels, with shells
6 tablespoons dry white wine
2 tablespoons</

Europe
Spain
Main course
Mediterranean

Method

Steam mussels in dry white wine with 2 tablespoons each finely-chopped onion and parsley until shells open. Reserve mussels. Strain liquor and reserve.

Sauté chicken, pork and sausage in olive oil in a paella or large frying pan until golden on all sides. Remove meats and reserve. Sau