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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lolita's Paella Valenciana   
    Categories: Rice, Poultry, Pork, Seafood, Vegetables   
         Yield: 9 Servings   
       
         5    Chicken wings; split, tips   
              - discarded   
              +=OR=+   
        10    Wing drumettes   
         1 lb Pork short ribs; cut across   
              - the bone in 1" sections   
       1/2 lb Shrimp; w/shells   
         3 lg Scallops; halved   
              +=OR=+   
         6 sm Scallops   
         1 lb Assorted mussels & clams   
         1 c  Tomate Frito, tomato sauce   
              - or tomato puree   
         4 cl Garlic; minced or chopped   
         6    Piquillo peppers; sliced in   
              - strips)   
              +=PLUS=+   
         1    Piquillo pepper; in strips   
              - to use as garnish   
       1/2 c  Peas   
         1 c  Green beans; in 1" sections   
         1 ts Saffron threads   
              +=OR=+   
       1/2 ts Powdered saffron   
       1/2 c  Extra virgin olive oil   
         2 c  Paella rice   
         6 c  Shellfish Broth; as needed   
              +=OR=+   
         6 c  Chicken broth; as needed   
              Salt   
       
     To make the shellfish broth: Boil the mussels and clams in 6   
     cups of water until the shells start to open. Drain, reserve   
     the liquid, and discard any unopened shells.   
        
     For the sofrito: Add the Olive Oil to the Paella Pan and   
     Sauté the Chicken Wings and Pork for 5-10 minutes under   
     medium-high heat.   
        
     Add the Tomate Frito, Piquillo Peppers, and Garlic. Cook for   
     2-3 minutes more.   
        
     Build the Paella: Add the Rice and stir the mixture to coat,   
     about 1 minute.   
        
     Add the Peas, Green Beans, Shrimp, Scallops, and Saffron.   
     Stir under medium heat for 1 minute to incorporate the   
     mixture.   
        
     Tip: Be sure to crush the saffron threads to release the   
     flavor before adding. Also keep in mind that saffron   
     releases it's flavor with heat, so be sure to add it while   
     the paella is cooking.   
        
     Add the hot Shellfish Broth or chicken broth to the Rice   
     Mixture (add 6 cups if using Bomba Rice, otherwise add 4   
     cups.)   
        
     Tip: From the point of adding the Hot Shellfish Broth and   
     the liquid coming to a boil, the total cooking time to   
     completion of the recipe will be about 15-18 minutes (it may   
     take a few minutes longer for deep pans, if using a small   
     burner/stove, or if using a slow-cooking rice such as   
     Bomba.) Do not stir after this point, and control the heat   
     so the bottom is not scorched.   
        
     Add Salt to taste.   
        
     Arrange the Mussels, Clams, and the Piquillo Peppers   
     reserved as garnish onto the surface of the paella.   
        
     Continue cooking until rice is almost done, but still firm   
     in the center (Al Dente.)   
        
     Garnish with lemon wedges.   
        
     Serves about 9.   
        
     From: http://www.hotpaella.com   
        
     Uncle Dirty Dave's Archives   
       
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