Lamb Paella

A Spanish Shore Specialty

(Modified from a recipe contributed by Garry Vroegh <a043140t@bc.seflin.org>)

Ingredients Directions

6 cups chicken stock (canned, or see below)
1 cup tomato sauce
1 Tablespoon saffron threads
¼ cup extra-virgin olive oil
1 pound boneless chicken meat, skinned and cut into 1-inch cubes
½ pound lamb chorizo, cut into ½-inch pieces.
1 pound boneless lamb, cut into 1-inch cubes
2 yellow onions, cut into ½-inch dice
1 green bell pepper, seeded and cut into a 1/3-inch dice
1 red bell pepper, seeded and cut into 1/3-inch dice
2 red bell peppers, roasted*, peeled, seeded, and cut into ¼-inch strips
3 carrots, peeled and cut into a ¼-inch dice
3 garlic cloves, minced
3 cups short-grained rice
1 cup frozen green peas, thawed
10 mussels in their shells
10 clams in their shells
10 large shrimp, in their shells (deveined), with the tails and heads intact
½ pound squid, cleaned and cut into rings, or if available, use whole calamaretti (optional)
4 lemons

*Roasted peppers can be purchased canned or in jars at most local supermarkets, or roast your own by brushing the whole peppers with olive oil and roasting on a baking sheet in a preheated 350° oven for about 30-45 minutes, or until the skin blisters and turns black.
An alternative method is to put the peppers on top af a grill, under a broiler, or over a gas flame, turning occasionally. When roasted, place the peppers in a paper or plastic bag to steam for about 5 minutes. Remove from the bag and peel by hand, removing the stem and seed.

Heat the chicken stock, tomato sauce, saffron and salt (to taste), in a Dutch Pot over medium heat,
In a large skillet (or a paella pan) over medium high heat, heat the oil and sauté the chicken, chorizo, and lamb, about 5 minutes or until well browned. Add the onions, diced bell peppers, carrots and the garlic. Add the optional squid and sauté about another 2 minutes.
Add the rice and stir to coat it slightly with the rest of the ingredients. Add the stock mixture and stir. Taste and adjust the seasoning. Add spice to taste. Bring to a simmer and cook about 8-10 minutes.
Add the peas, mussels, clams and shrimp to the pan, arranging the shellfish, in a pattern if desired. Add more hot stock if it has been absorbed.
Continue cooking at a simmer about 5-8 minutes more (or until the clams and mussels have opened up). Discard any clams or mussels that have not opened.
Remove from the heat, and squeeze 2 of the lemons over the top. Cover and let sit for about 5 minutes. Garnish with the roasted peppers and the remaining two lemons, cut into wedges.

Ingredients	Directions
6 cups chicken stock (canned, or see below) 1 cup tomato sauce 1 Tablespoon saffron threads ¼ cup extra-virgin olive oil 1 pound boneless chicken meat, skinned and cut into 1-inch cubes ½ pound lamb chorizo, cut into ½-inch pieces. 1 pound boneless lamb, cut into 1-inch cubes 2 yellow onions, cut into ½-inch dice 1 green bell pepper, seeded and cut into a 1/3-inch dice 1 red bell pepper, seeded and cut into 1/3-inch dice 2 red bell peppers, roasted, peeled, seeded, and cut into ¼-inch strips 3 carrots, peeled and cut into a ¼-inch dice 3 garlic cloves, minced 3 cups short-grained rice 1 cup frozen green peas, thawed 10 mussels in their shells 10 clams in their shells 10 large shrimp, in their shells (deveined), with the tails and heads intact ½ pound squid, cleaned and cut into rings, or if available, use whole calamaretti (optional) 4 lemons Roasted peppers can be purchased canned or in jars at most local supermarkets, or roast your own by brushing the whole peppers with olive oil and roasting on a baking sheet in a preheated 350° oven for about 30-45 minutes, or until the skin blisters and turns black. An alternative method is to put the peppers on top af a grill, under a broiler, or over a gas flame, turning occasionally. When roasted, place the peppers in a paper or plastic bag to steam for about 5 minutes. Remove from the bag and peel by hand, removing the stem and seed.	Heat the chicken stock, tomato sauce, saffron and salt (to taste), in a Dutch Pot over medium heat, In a large skillet (or a paella pan) over medium high heat, heat the oil and sauté the chicken, chorizo, and lamb, about 5 minutes or until well browned. Add the onions, diced bell peppers, carrots and the garlic. Add the optional squid and sauté about another 2 minutes. Add the rice and stir to coat it slightly with the rest of the ingredients. Add the stock mixture and stir. Taste and adjust the seasoning. Add spice to taste. Bring to a simmer and cook about 8-10 minutes. Add the peas, mussels, clams and shrimp to the pan, arranging the shellfish, in a pattern if desired. Add more hot stock if it has been absorbed. Continue cooking at a simmer about 5-8 minutes more (or until the clams and mussels have opened up). Discard any clams or mussels that have not opened. Remove from the heat, and squeeze 2 of the lemons over the top. Cover and let sit for about 5 minutes. Garnish with the roasted peppers and the remaining two lemons, cut into wedges.

Chicken Stock

(From Cooking Secrets of the CIA, Chronicle, 1995).

Ingredients	Directions
4 pounds chicken bones and parts water (clean) 1 onion, large 1 carrot, peeled and thinly sliced 1 rib of celery, thinly sliced 6 whole peppercorns 4 parsley stems 1 bay leaf 1 sprig of fresh thyme	Place the chicken bones in a Dutch pot. Add cold water to 2 inches about the bones. Bring the water slowly to a boil over medium heat, skimming any foam that rises to the surface. Adjust the heat to a slow simmer and cook for about 1½ to 2 hours. Add all the remaing ingredients and simmer about 1 hour, skimming the surface as necessary. Ladle the stock through a sieve into a clean container. If the stock is allowed to chill overnight in the refrigerator, the fat will rise to the surface and harden. Lift off and discard the fat. Yield: 6 cups

Ingredients

Directions

4 pounds chicken bones and parts
water (clean)
1 onion, large
1 carrot, peeled and thinly sliced
1 rib of celery, thinly sliced
6 whole peppercorns
4 parsley stems
1 bay leaf
1 sprig of fresh thyme

Place the chicken bones in a Dutch pot. Add cold water to 2 inches about the bones. Bring the water slowly to a boil over medium heat, skimming any foam that rises to the surface.

Adjust the heat to a slow simmer and cook for about 1½ to 2 hours.

Add all the remaing ingredients and simmer about 1 hour, skimming the surface as necessary.

Ladle the stock through a sieve into a clean container. If the stock is allowed to chill overnight in the refrigerator, the fat will rise to the surface and harden. Lift off and discard the fat.

Yield: 6 cups

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Last modified: Sat Dec 5 17:01:35 EST 1998