Paella

Herbert Kerschbaumer, owner-chef of Jack's Restaurant & Bar's recipe can be increased in multiples to feed a crowd. And you don't have to watch over this version. Allter the balance of the first six ingredients, if you wish, according to taste.

Serves four.

1 chicken breast, diced
1 andouille or chorizo sausage, in half-inch slices
6 shrimps, peeled
12 mussels, cleaned
4 scallops
6 clams (top neck are recommended), cleaned
2 cups Uncle Ben’s rice
1 pinch saffron
1 quart chicken stock
1 cup peas
1 1/2 cups red pepper, diced
2 tablespoons shallots, peeled and finely chopped
1 tablespoon garlic, peeled and finely chopped
2 tablespoons salt, or to taste
1 teaspoon black pepper
1/2 cup extra virgin olive oil
2 lemons cut lengthways in quarters

Preheat the oven to 350F degrees.

Sauté the diced chicken breast and sausage in half a cup of olive oil in
an oven-safe pan for one minute over medium heat until nice and brown.

Add salt, pepper, shallots, garlic, peas, one cup of red pepper, scallops,
shrimps and rice, and stir to combine.

Add the chicken stock and pinch of saffron and bring to a simmer, then
add the mussels and clams.

Place the pan in the center of the oven and bake for 25 minutes. Remove, loosen gently with a fork, and decorate the paella with the remaining red pepper and the lemons.

This recipe first appeared in the NorthWest Current. Photo Bill Petros/The Current.

Related Ingredients...

Chickens - free range
Crab & clam shacks
Olive oil
Pork meats & cured sausages
Saffron
Sausages
Shrimp