*  Exported from  MasterCook  *
                              PAELLA PARA ELLA
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Main dish                        Spanish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Olive oil
    1                    (2-lb) fryer, cut in 8 pcs.
    2                    Thick pork chops -- cubed
    2                    Thick lamb chops -- cubed
    1       md           Onion -- finely chopped
      1/2   md           Green pepper -- finely chopped
    2                    Garlic cloves -- minced
    1                    Bay leaf
    1       lg           Ripe tomato -- peeled,
                         -- quartered, seeded,
                         -- and finely chopped
    1       pn           Toasted saffron
    2       c            Chicken broth -- hot
    1       tb           Salt
      1/2   ts           Hot sauce
   18       md           Raw shrimp
                         -- cleaned and deveined
   18                    Tender raw bay scallops
   12                    Raw oysters
      1/2   lb           Fillet of red snapper
                         -- cubed
   12       sm           Clams in shells
      1/2   lb           Raw lobster meat -- cubed
   12                    Stone crab claws
    4       oz           Canned squids (optional)
    1 1/2   c            Chicken broth -- hot
    2       c            Long grain white rice
      1/2   c            Dry sherry
                         Additional dry sherry
                         -- for sprinkling
    9       oz           Frozen artichoke hearts
   12                    Canned asparagus spears
    2                    Whole pimientos
      1/2   c            Cooked small peas
                         Parsley bouquets for garnish
   Pour oil into a large skillet.  Heat and brown chicken pieces; remove to
   casserole, which should measure 14 inches in diameter.  Brown cubed pork
   and lamb chops in skillet and remove to casserole.  To the drippings, add
   the onion and the green pepper.  Saute until onion is transparent.  Add the
   garlic, bay leaf, and finely chopped tomato.  Stir to mix and cook 5
   minutes.  Combine the toasted saffron, 2 cups of hot broth, salt, and hot
   sauce.  Stir into skillet; bring to a boil, then pour over meat and chicken
   in casserole.  Again bring to a boil, lower heat, cover, and cook until the
   meat is tender (30 minutes).  Now, add shrimp, scallops, oysters, cubed red
   snapper, scrubbed clams, lobster meat, stone crab claws, and squids (remove
   part of the ink of the squids and chop squids coarsely). Cook approximately
   15 minutes at moderate heat, or until the shellfish turn pink. Remove stone
   crab claws for later use.  Half the shell of the clams may be removed if
   desired.  There should be enough liquid in casserole to measure about 3-1/2
   cups; add more broth if necessary. Stir in the 2 cups of rice and mix well
   to distribute evenly in csserole. When it starts to boil, add the 1/2 cup
   wine.  Cover the casserole and place in preheated 325 degree F oven for 20
   minutes. Meanwhile cook artichokes according to direction on package. Drain
   and use only 6 to 8 perfect ones. Five minutes before removing casserole
   from oven, uncover and place artichokes around edge of casserole. Place the
   asparagus spears in between artichokes cartwheel fashion.  Place the stone
   crab claws in decorative arrangement around the casserole.  Cut 1 pimiento
   in strips and place over the rice.  Fill the remaining pimiento with peas
   and place in center of casserole, pressing down to avoid toppling over. Add
   parsley bouquets here and there for color.  Sprinkle all with dry sherry
   and return to oven uncovered for 5 minutes longer. Remove from oven and let
   stand for at least 15 minutes before serving. NOTE: In many parts of Spain,
   a lemon wedge to squeeze over the paella is served with each portion.
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