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