Paella A La Valenciana
|Pork shoulder||1⁄2 Pound, cubed|
|Broiler fryer chicken||2 1⁄2 Pound, cut up (Ready To Cook)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Uncooked long grain rice||1 1⁄2 Cup (24 tbs)|
|Onion||1 Large, chopped|
|Chicken broth||3 Cup (48 tbs)|
|Saffron thread||1⁄2 Teaspoon, crushed|
|Dried tarragon leaves||1⁄4 Teaspoon, crushed|
|Dried oregano leaves||1⁄4 Teaspoon, crushed|
|Tomatoes||4 , quartered|
|Clams in shell||6 , washed|
|Shelled shrimp||8 Ounce (Fresh / Frozen)|
|Frozen artichoke hearts||9 Ounce (1 Package)|
Brown the pork, then the chicken in hot oil in large skillet or paella pan. (Electric skillet 350°.)
Sprinkle with 1 teaspoon salt; add garlic.
Reduce heat (300°).
Cover and cook till both are tender, 30 minutes.
Remove from skillet.
Pour off all but 2 tablespoons drippings.
Add rice and onion; cook till golden, stirring frequently.
Combine next 4 ingredients and the remaining 1/2 teaspoon salt.
Pour over rice.
Cover and cook over low heat till rice is almost tender, 20 minutes.
Add tomatoes, clams, shrimp, pork, chicken, and artichokes; cook 15 to 20 minutes longer.