Tres Carnes Paella
Chicken pork and chorizo
Optional seafood: shrimp, mussels, squid
Butcher a whole chicken reserving parts for stock. See Stock from scratch on this website.
Set eight pieces of chicken aside for later use.
Season heavily with salt and pepper
Put butchered scrap parts into pan with hot EVOO.
Slice one large Vidalia onion thin.
Put about a third of them in with your meat parts to cook.
Add two cloves of garlic whole, to Bay leaves, thyme
Add 3 cups water, salt and pepper
Continue to heat until water starts to simmer.
Spoon off foam and fat
Reduce heat and let simmer for 45 minutes to an hour.
Strain broth into tall narrow glass container
Brown ground pork in bottom of paella pan
A large shallow cast iron pan works well for this too
Remove browned pork, and put all of your onions into the pan
Add three cloves minced garlic
Reduce heat and let simmer while you cut your pork short ribs
Cut tube of chorizo on the bias into small thin medallions
Remove onions when they have started to brown
Turn heat back up
Add more EVOO, then put chicken parts in, skin side down
Add cut pork ribs into pan as well
In about five minutes turn all meat pieces over
Cook another three minutes
Push meat aside, tip pan, and remove excess fat
Add one or two cans diced tomato With juice
Top meat with onions and broth
Sprinkle saffron or colorante over top
Cover with foil, reduce heat, and simmer about 20 minutes
Sprinkle short-grain rice over top – About 1 to 2 cups
Spread the chorizo medallions overtop
Cover and let cook for 15 minutes
Optional, mussels on top
Cover and continue to simmer
When mussels start to open up, sprinkle with green peas and cooked red peppers
Traditionally you will layer shrimp across the top as well at this point
Cover and cook another five minutes
Remove any clams that have not yet opened
Serve with crostini, jamon, tomatoes
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