Easy Paella Valenciana
|Roasting chicken||1 Large|
|Olive oil||3 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Long grain rice||14 Ounce|
|Chicken stock||2 Pint|
|Chorizo sausages||2 Small|
|Canned pimentos||1 Large (1 Large Tin, Red Colored)|
Cut a plump roasting chicken into pieces.
Heat 2 oz. butter and 3 tablespoons olive oil in a large deep frying pan or a saute pan with 1 crushed clove garlic.
Saute the chicken slowly until golden brown.
Remove chicken and set aside.
Add 14 oz. long-grained rice to the hot fat in the pan.
Saute until the rice is golden.
Add 1 teaspoon saffron and 1 1/2 pints hot chicken stock.
Salt and pepper.
Cook over a low heat uncovered until all of the liquid is absorbed, stirring occasionally with a wooden spoon so that it does not stick to the pan.
The rice will be only partly cooked.
Butter a Paella dish or an ovenware casserole.
Put half the pieces of chicken in it.
Cover the chicken with 1 small lobster cut into pieces, 12 prawns, 12 clams or mussels, 1 Chorizo sausage cut into thin slices and 2-3 diced pimentos.
Cover with half the rice.
Top the rice with the remaining chicken.
Add the other lobster cut into pieces, 12 prawns, 12 clams or mussels, 1 Chorizo sausage sliced and 2-3 diced pimentos.
Cover with the rest of the rice.
Store in the refrigerator.
To serve, pre-heat the oven and bake in a moderate oven 350°F, Reg 4, for 40 to 50 minutes.
Add a little of the remaining chicken stock from time to time so that it remains slightly moist.