Get ready for a food adventure when you make this.
Special Equipment: large paella pan
- 2 x 2lb. fryers, each cut into 8 pieces
- 1/2 cup good olive oil
- 1 lb. lean pork, cut into 1 inch cubes
- 2 cups chopped onion
- 2 cloves garlic, crushed
- pinch of pepper
- 1 tsp. dried oregano
- 1 tsp. salt
- 2 cups long grain rice
- 1/2 tsp. saffron
- 1 lb. Italian sausages (chorizo)
- 2 medium sized tomatoes, fresh, peeled and chopped
- 1 bay leaf
- 3 cans (10 oz) chicken broth (condensed)
- 1 1/2 lb. large shrimp, shelled and deveined
- 1 pkg. (10 oz.) frozen peas
- 1/2 jar (4 oz. size) pimentos
- 2 limes, cut in 8 wedges each
Wipe the chicken with damp, wet towels. In hot oil, in a large skillet, brown the chicken (about 5 pieces at a time) until golden. Remove it as it browns.
Add the pork cubes to the skillet and brown on all sides. Remove.
To the drippings in the pan, add the onion, garlic, pepper, oregano, and saute, stirring about 5 minutes until the onion is golden in colour. Add the salt, rice and saffron, cook while stirring for about 10 minutes. C’mon, it will be worth it.
In another large skillet, brown the sausages, turning to brown all sides (about 10 minutes). Drain and discard the fat. Place this in a large roasting pan with all the meat.
Heat oven to 375 degrees.
Add the tomatoes, bay leaf and broth to the rice mixture and bring to boiling. Add the shrimp and spoon evenly over the sausage and chicken. Bake, tightly covered with foil for about 1 hour.
If the mixture appears dry, add 1/2 cup water. Sprinkle the peas over the top and do not stir in. Bake, covered, a further 20 minutes.
To serve: place the paella on a paella pan, garnish with the pimento and lime and take to the table.
This will serve 10 people. Now, didn’t I say this was worth it?