CONNIE SEACREST’S FAMILY PAELLA!
Ingredients
1 POUND CHICKEN CUBED SEASONED WITH SALT AND PEPPER<br><br>4 SMALL LOBSTER TAILS<br><br>½ POUND RAW LARGE SHRIMP PEELED TAILS ON<br><br>½ POUND SMOKED SAUSAGE CUT INTO 1 INCH PIECES<br><br>½ POUND FISH LIKE HADDOCK OR COD CUT INTO 1 INCH CUBES<br><br>¼ CUP OLIVE OIL<br><br>12 MUSSELS<br><br>12 LITTLE NECK CLAMS<br><br>2 CUPS BOMBA RICE OR LONG GRAIN RICE<br><br>¼ TEASPOON SAFFRON<br><br>1 TEASPOON SALT<br><br>½ C PEAS<br><br>1 TABLESPOON CHOPPED FLAT LEAFED PARSLEY<br><br>LEMONS CUT INTO WEDGES<br><br><strong>SOFRITO</strong><strong><br><br> ¼ CUP OLIVE OIL<br><br>¼ C CHOPPED ONIONS<br><br>1 TEASPOON MINCED GARLIC<br><br>¼ POUND PORK CUBES<br><br>1 GREEN PEPPER CUT INTO STRIPS<br><br>1 CHOPPED PEELED AND CHOPPED TOMATO<br><br>
Directions
TO MAKE SOFRITO<br><br> HEAT PAN OVER MEDUIM HEAT<br><br>ADD OLIVE OIL<br><br>BROWN PORK<br><br>THEN ADD ONION, GARLIC , GREEN PEPPERS, AND TOMATO<br><br>STIR AND COOK 10 MINS UNTIL LIQUIDS EVAPORATE<br><br>REMOVE FROM PAN INTO A BOWL RESERVE<br><br><br><br></strong><strong>FOR PAELLA</strong><br><br>PREHEAT OVEN 400 DEGREES<br><br>HEAT PAELLA PAN OVER MED HEAT.<br><br>ADD OLIVE OIL<br><br>NOT CROWDING THE PAN BROWN FISH, CHICKEN, AND SAUSAGES ( MAY HAVE TO BE DONE IN BATCHES) THEN REMOVE FROM PAN<br><br>ADD RICE TO PAN WITH THE SAFFRON SALT AND 5 CUPS OF WATER BRING TO A BOIL AND COOK ABOUT 5 MINUTES STIRRING CUT OFF STOVE<br><br>ARRANGE CHICKEN, LOBSTER, SHRIMP,SAUSAGE, FISH, MUSSELS, CLAMS AND PEAS ONTOP OF THE RICE<br><br>PLACE PAN IN OVEN AND BAKE 25- 30 MINUTES OR UNTIL THE RICE IS DONE DO NOT STIR JUST PEAK AT RICE<br><br>WHEN RICE IS DONE REMOVE FROM OVEN AND COVER WITH A TOWEL OR FOIL FOR 5 MINUTES<br><br>GARNISH WITH LEMON AND CHOPPED PARSELY<br><br>