Paella Mixta Chicken and Seafood Paella 4 tablespoons olive oil 1 lb. boneless, skinless chicken thighs, halved 1/2 lb. shrimp, shelled with tails left on 1/2 lb. squid, sliced into rings 1 medium onion, chopped 1 medium red bell pepper, chopped 4 garlic cloves, chopped 3 cups short-grain (Arborio) rice 2 medium artichokes, trimmed, quartered and choke removed 1/2 lb. fresh green beans 1 medium tomato, halved, grated 2 teaspoons salt 1 teaspoon saffron 1/2 teaspoon freshly ground pepper 9 cups chicken broth* 1 lb. clams, well-rinsed 1 lemon, cut into thin wedges 2 tablespoons toasted pine nuts, if desired 1. Heat 2 tablespoons oil in paella pan or large skillet over medium-high heat until hot. Add chicken thighs; brown about 2 minutes on each side. Remove from pan. 2. Add shrimp; sauté about 2 minutes or until pink. Remove from pan. Add squid; cook and toss about 2 minutes or until opaque. Remove from pan. Wipe pan with paper towels. 3. Reduce heat to medium; add remaining 2 tablespoons oil to pan. Add onion; sauté until softened. Add bell pepper and garlic; sauté until softened 4. Add rice; sauté 1 minute, stirring constantly. Return chicken thighs and squid to pan. Stir in artichokes, green beans, tomato, salt, saffron, pepper and chicken broth. Bring to a boil. Reduce heat; simmer 15 minutes. 5. Add clams and shrimp; simmer 5 minutes or until clams open and rice is almost done but still chewy. Remove pan from heat. Cover with dish towel; let stand 5 to 10 minutes before serving to finish cooking. Garnish with lemon and pine nuts. *If chicken broth is heated separately, the mixture will boil much faster. 8 to 12 servings Basilisa Espin "When my son did his baccalaureate, I had five students staying in the house and with what they paid me, my son was able to study. I had to be cooking every day. And I learned to make things like meatballs from pork and beef. I don't make little bits of food. I have to make a lot. Always."
		www.cocinacasera.com ©2002 Cocina Casera, Inc., Contact us: