Paella 'a l'Americaine
photo by sauceuse
- Ready In:
- 1hr 20mins
- Ingredients:
- 24
- Serves:
-
8-10
ingredients
- 1 1 lb Italian sausage or 1 lb fresh pork sausage
- 2 tablespoons olive oil
- 1 cup sliced onion
- 1 cup sliced green bell pepper
- 1 cup sliced red bell pepper
- 8 chicken thighs or 8 chicken drumsticks (I use bone-in, or more)
- 1⁄2 cup dry white wine or 1/2 cup vermouth
- 3 cloves minced garlic (I tend to use more)
- 4 1⁄2 cups good-quality chicken broth
- 1⁄2 teaspoon saffron strand
- 1 teaspoon paprika
- 1⁄4 teaspoon ground coriander
- 1 bay leaf
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon oregano
- salt and pepper
-
Finishing the Paella
- 2 2 cups italian rice or 2 cups converted rice (Julia suggests Uncle Ben's; I use arborio)
- 16 -24 raw shrimp, in the shell
- 3 medium tomatoes, peeled,seeded,juiced,and roughly chopped
- 2 cups fresh green peas or 2 cups diced fresh green beans, blanched 5 minutes
- 1 cup chickpeas, fresh cooked or canned (I use black beans)
- 1⁄2 cup black olives, pitted
- 2 lemons, quartered
- parsley sprig
directions
- Prick sausage in several places with a pin and place in a paella pan or electric skillet with 1/4 inch water; cover and simmer slowly 5 minutes, then drain, discarding liquid.
- Cut sausage into 1/2-inch pieces and saute' in pan with the oil until lightly browned; stir in onions and peppers.
- Cover and cook slowly until vegetables are tender.
- Remove with a slotted spoon, leaving fat in pan.
- Dry chicken pieces in paper towels, heat fat in pan, and brown chicken on all sides.
- Drain fat out of pan, add the sausage and vegetables, then the remaining ingredients.
- Cover and simmer slowly for 15 minutes--chicken will be one-half to two-thirds cooked, and will finish later, with the rice.
- (May be cooked in advance; bring to the boil before proceeding.) About half an hour before serving, bring chicken and sausage to the rapid boil on top of the stove.
- Sprinkle in the rice, mixing it down into the liquid with a spoon.
- Boil rapidly 5 to 6 minutes, uncovered--do not stir the rice.
- When it has swollen and begun to rise to the surface, rapidly push the shrimp, tail end down, into the rice; strew on the tomatoes, peas or beans, chickpeas, and olives.
- Again, do not stir, simply push these ingredients down into the rice with a spoon.
- Carefully correct seasoning.
- Reduce heat and let paella simmer for another 8 to 10 minutes, or more, uncovered, until rice is just tender--slightly al dente.
- (It is best not to cover the pan, but if you feel the rice is not cooking properly, cover for a few minutes, sprinkling on a few tbsps. or so of stock or water if rice seems dry; then uncover to finish cooking.) At the end of the cooking, the rice will have absorbed the liquid.
- Serve the paella from its cooking pan, and decorate with the lemon quarters and parsley.
- Note: When finished cooking, I will cover and let sit for 5-10 minutes before serving.
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RECIPE SUBMITTED BY
skat5762
Hampton Roads, Virginia
Food, felines, vino, photography