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Catholic Recipe: Paella Valenciana (Chicken and fish with rice)

    INGREDIENTS

  • 1 dozen shrimp
  • 1 dozen mussels
  • 2 small frying chickens, each jointed into 8 pieces
  • 1/2 lb. lean pork
  • 2 large Spanish onions, chopped finely
  • 1/3 cup olive oil
  • 1 tomato, skinned and crushed
  • 1 clove garlic, crushed
  • 1 1/2 cups rice
  • 1/4 lb. eel (optional)
  • Handful fresh lima beans
  • Handful sweet peas
  • 2 bottoms of artichokes cut in quarters
  • 2 sweet red peppers
  • 3 cups seafood liquid
  • 1/2 bay leaf
  • Salt
  • Pepper
  • 1/4 teaspoon saffron
  • Details

  • Prep Time: 2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Spain

The Italians are not the only ones that honor St. Joseph. In Valencia, Spain, there is festival for St. Joseph, from March 13-19. Here is a recipe to include during that celebration:

DIRECTIONS

Shell and cook shrimp and mussels. Save 3 cups of liquid. Paella is cooked in a heavy iron pot with a round bottom, called paellera. Any heavy pot with a tight cover may be substituted.

Brown chicken, pork, and onions in 1/3 cup of olive oil, add tomato and garlic. Mix well. Add rice and fry for 2 or 3 minutes. Add seafood and raw eel, beans, peas, artichokes, red peppers. Pour the 3 cups of seafood liquid over mixture and bring to boil. Add bay leaf, salt, pepper, and saffron. Cook over a brisk fire for 5 minutes, mixing frequently. Lower flame, cover pot, and simmer gently for about 15-18 minutes or until rice absorbs the liquid and is quite dry. If baked, let cook in oven for 45 minutes. Serve with additional red peppers on top.

Recipe Source: Festive Recipes and Festival Menus by Sula Benet, Abelard-Schuman Limited, 1970
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