Authentic Paella recipe?

[cb977]

Does anybody have a great recipe for Paella? I have made it twice, using a different recipe each time (which didn't have many differences), but it seems to be missing something. Everybody else raves over it, but I think it needs...something.

[Tindomul]

Now you got me craving the stuff! Thanks Susanne.

[cb977]

I'm making it tonight...come on down!

[Marty]

Anyone going to post a recipe or what ? I never made it and always wanted to try it.

Lately I've been addicted to Angus ribeye steaks

[cb977]

Hi Marty...I was hoping to get some international input here. I made the paella using the recipe I'd previously tried...just tweaked it a little As soon as I get the chance, I'll scan it and post it here. It was great!!!

[Marco]

I guess no one has any paella recipes. I'm hungry. Hey Tindo theres this great spanish place with great paella on 13st between 6th and 7th....they have great sangria too. And the foods is cheap for city prices

[Tindomul]

I think i got kinda drunk on the sangria there once when I was 19. They had spiked it with Vodka.

[GreggC]

a recipe. If it were posted, maybe someone could help you figure out how to tweak it.

[cb977]

Oooops...this one slipped through the cracks!
I will get the recipe posted, I've made it a number of times since the original post here. My sister-in-law requests it whenever she makes a visit from NY!

[MARIAOB]

Here is a good one:

Paella Recipe

1 (3-pound) chicken, cut into small pieces (about 12)
2 teaspoons salt
Freshly ground black pepper
1/2 cup olive oil
1 1/2 cups chopped yellow onions
3/4 cup chopped green bell peppers
3/4 cup chopped celery
6 tablespoons minced garlic
1 1/2 cups chopped andouille sausage
3 cups uncooked rice
1 1/2 cups chopped peeled tomatoes
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
9 bay leaves
3 tablespoons Creole seasoning
1/2 teaspoon saffron threads
6 cups white chicken stock
3 small (1 to 1 1/4 pounds each) lobsters, lightly steamed, cut into serving pieces
36 scrubbed littleneck clams
36 mussels, scrubbed and debearded
18 medium shrimp in their shells (about 3/4 pound)

Sprinkle chicken pieces evenly with salt and 18 turns of pepper. Pat in seasoning with your hands. Heat oil in a large deep saucepan over high heat. Add chicken and sear until brown on all sides, about 4 minutes. Add onions, bell peppers, celery, garlic, sausage and rice and stir-fry 2 minutes. Stir in tomatoes, Worcestershire, hot sauce, bay leaves, Creole seasoning and saffron and simmer 1 minute. Add stock, stir well and bring to a boil. Cover and cook 4 minutes.
Add lobster, tucking pieces into rice, cover and cook 4 minutes. Add clams, cover and cook 4 minutes. Add mussels and shrimp, cover and cook until rice is tender and shellfish are opened, about 3 minutes. Discard any mussels or clams that have not opened.

Remove bay leaves and serve in large shallow bowls. Place empty bowls on table for shells.