Dinner these days is not thrilling the kids.  Actually, it isn't thrilling me either.  Emily chimed in the other day and asked me to make Paella on Thursday night.  She was inviting a friend and Josh should invite one too.  I am glad someone finally took control of the situation.  The picture isn't great but I have posted the recipe before.  I do love Paella.  Here is the repeat of an old recipe with a few tweaks.   

3 cups of chicken broth
2 cups clam juice
large pinch of
saffron ( use a little more than you think)

Take the above and bring to a boil in a covered sauce pan. Then set
aside, with the top on until cooled.

2 large vidallia onions chopped
one red pepper chopped into pieces
green pepper chopped into pieces
one yellow pepper chopped into
8 italian tomatoes chopped into pieces (make sure to squeeze
the juice out before chopped)
Large piece of chorizo cut into round
pieces (about 3/4  lb.)
3 chicken legs, 3 chicken thighs
3/4 lb of
large shrimp completely unpeeled including the tail
1/2 lb of clams
(about 8 or more if you really like clams)
1/2 lb of mussels
1 lb. sliced calamari ( tenacles included)
lb. aborrio rice
1 lb. peas

Take a large deep pot and cover the bottom with olive oil.  When hot,
put in the chorizo.  Cook for a few minutes until the chorizo crispy. 
Take all of the chorizo out with a slotted spoon and set aside. 

Add the chicken pieces and cover the top because the oil will
splatter.  After a few minutes, take off the top and turn the chicken.
The chicken should take about 10 minutes.  Don't cook it completely
because the chicken will continue to cook when you take it out of the
pot.  Also, you are going to put the chicken back in at one point.

Add the onions and peppers and saute on a medium heat until
softened.  About 5 minutes.  Then add the rice and continue to saute for
about 1 minute or so to incorporate the rice.  Take the chicken
broth/clam juice mixture that you set aside and measure out 4 cups. 
Pour this amount over the rice and vegetables and bring to a boil.  Once
the liquid begins to boil, turn down to low to medium (simmer) and
cover.  Let this hang for about 10 minutes but take a peek from time to
time so the rice doesn't stick to the bottom.

Once the rice is almost ready, put in the squid and the shrimp.  It can cook in the rice. 

In a separate large sauce pan pour in the rest of the liquid and
bring to a boil then bring down to medium heat.  Add the clams and
cover.  I used a cover that was glass so I could watch what was
happening.  When the clams opened, I immediately removed them from the
pot.  Then do that with the mussels. 

Open up the paella pot and add the tomatoes and peas and stir until
completely incorporated.  Now put all the seafood in, including the
liquid that was left over from steaming the shellfish.  Also, add in the chicken and chorizo.  Stir
everything around put the top back on or even turn up the heat and let
the rest of the liquid boil down with the top off.  This will finish off
the chicken and rice.  I let this sit on the stove for another 10 minutes or so on low just to make sure everything was done. 

Voila.  Sounds hard but actually it is quite easy just a lot of
steps. Don't expect any left overs. 

Comments (Archived):

  1. skysurfer172

    Ohhhh yes. Listen, if you put all your recipes in a book, I’d buy it in a second. I’ve been copying and pasting these to a word doc for months. It’s time for the Gotham Gal Cookbook, really. I know you may be pulling some of these from other sources, but I won’t tell. 🙂

    1. Gotham Gal

      I’d love to see the doc.

    2. Rachel

      I will send you some homemade Gotham Gal choc chip cookies with whip cream on top if you send me the doc!!