Lamb Paella
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FROM - Garry Vroegh INGREDIENTS
6 cups chicken stock, canned or homemade
1 cup tomato sauce
1 tablespoon saffron threads
1/4 cup extra-virgin olive oil
1 pound boneless chicken meat, skinned and cut into 1-inch cubes
1/2 pound lamb chorizo, cut into 1/2-inch pieces
1 pound boneless lamb, cut into 1-inch cubes
2 yellow onions, cut into 1/2-inch dice
1 green bell pepper, seeded and cut into 1/3-inch dice
2 red bell peppers, roasted*, seeded and cut into 1/3-inch dice
3 carrots, peeled and cut into 1/4-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
1/2 pound squid, cleaned and cut into rings, optional
4 lemonsHeat the chicken stock, tomato sauce, saffron and salt, to taste, in a Dutch oven 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 green 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 seasonings. Add spice to taste. Bring to a simmer and cook about 8 to 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 to 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 2 lemons, cut into wedges.
*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 degree oven for about 30 to 45 minutes, or until the skin blisters and turns black.
An alternative method is to put the peppers on top of 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, remove the stem and seeds.