Recipe: Paella Valenciana (with shrimp, chicken, clams and mussels)

PAELLA VALENCIANA


20 shrimp (16/20 count)
3 oz extra-virgin olive oil (90 mL)
2 1/4 tsp crushed saffron (1.80 g)
2 1/4 qt chicken stock, or as needed (2.16 L)
10 whole chicken legs, separated
Salt, as needed
Ground black pepper, as needed
6 oz large-dice onion (170 g)
6 oz large-dice red pepper (170 g)
6 oz large-dice green pepper (170 g)
1 1/2 oz minced garlic (43 g)
6 oz dry Spanish chorizo, sliced 1 in/3 mm thick (170 g)
1 lb 8 oz Spanish rice (680 g)
6 oz peeled, seeded, and large-diced tomato (170 g)
20 clams, little necks, scrubbed
3 lb mussels, scrubbed and debearded (1.36 kg)
6 oz green peas, cooked (170 g)
1 1/2 oz thinly sliced green onion (43 g) (for garnish)
4 piquillo chiles, cut into julienne (for garnish)

Peel and devein the shrimp, reserving the shells. Saute the shells in 2 tbsp/30 mL of the oil until they turn pink. Add the saffron and stock and simmer for 30 minutes. Strain and reserve hot.

Season the chicken with salt and pepper. Pour 2 tbsp/30 mL of the oil into a paella pan and heat to the smoke point. Add the chicken and brown on all sides. Remove from the pan and reserve.

Pour the remaining oil into the pan and add the onion, and peppers. Saute over medium heat for 2 to 3 minutes. Add the garlic and saute for 1 minute. Add the chorizo and rice, stirring to coat the rice with the oil.

Add the tomatoes and the reserved stock. Add the chicken and any juices it released. Add the clams. Cover the pan, reduce the heat, and cook until all the clams have opened, about 5 minutes. Do not stir the rice during the cooking process.

Add the mussels and shrimp. Cover and cook for 5 to 7 minutes. During the last minute, add the peas. (Add more stock during cooking, if necessary, so that the rice does not dry out.)

Serve immediately, garnished with green onions and piquillo peppers

Makes 10 servings
Source: The Professional Chef by The Culinary Institute of America, 2011