| Total: | 1 hr 40 min |
| Prep: | 15 min |
| Cook: | 1 hr 25 min |
Ingredients
- 1 whole chicken, cut into 2-inch pieces
- 2 1/2 pounds pork chops with bones
- Salt
- 4 tablespoons olive oil
- 1 1/2 pounds green beans
- 4 garlic cloves chopped
- 2 small tomatoes, chopped
- 2 teaspoons paprika
- 8 cups water
- 1 chicken bouillon cube
- 1 teaspoon saffron
- 1 1/2 cups lima beans
- 2 1/2 cups arborio rice
- 3/4 pounds bay scallops
- 1 pound shrimp
- 10 clams in shells
- 1/4 cup white wine
- Chopped parsley
Instructions
- Cut chicken and pork into approximately 2-inch pieces, saving the bones. Sprinkle meat pieces with salt. Heat oil in paella pan or large skillet and saute pork, chicken, and bones until brown on all sides (10 to 15 minutes). It is helpful to count the bones now. Push meat and bones to the sides of pan. In the center, saute green beans, garlic, and tomato for approximately 3 minutes. Add paprika to vegetables in center of pan. Add water, bouillon cube, and saffron. Cook on medium heat for about 20 minutes, stirring all ingredients together. Add salt to taste. At this point the stock should be very strong and tasty. Discard the bones (remember the count). Add lima beans and cook 10 minutes more. Push everything to the sides of the pan, add arborio rice to the middle. Push rice under meats and vegetables so that all the rice is submerged in water. Add scallops. Place shrimp on top and cook at medium to high heat for 20 minutes, adding water if needed. Rice should be cooked, but dry, almost crunchy. Cover with a sheet of newspaper and let rest for 10 minutes. Steam clams in a 1/4 cup of white wine for about 3 to 5 minutes until open. Put clams in shells on top of paella. Sprinkle with chopped parsley and serve in the same pan.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network’s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Reviews
This recipe is superb. Every time I’ve made it, my guests have been just floored by my ostensible culinary prowess. Thank you Amalia for this fantastic recipe.
I love this recipe and every time I make it my guests consider it a hit.
sub lima beans with peas or even cut green beans for the color and taste.
thanks Amalia for such a great authentic recipe.
I made this recipe years ago and am going to try it again. It was delicious, but, I do remember that the amount of ingredients that go into it seem to be too much for even my huge paella pan. I will cut down on some of the pork and green beans and omit the clams (we are not fans).Will probably substitute green peas for lima beans. I love lima beans, but I am the only one who does. This is a great recipe.