*Roasted peppers can be purchased canned or in jars at most local supermarkets, or roast your own by brushing the whole peppers with olive oil and roasting on a baking sheet in a preheated 350° oven for about 30-45 minutes, or until the skin blisters and turns black.
An alternative method is to put the peppers on top af a grill, under a broiler, or over a gas flame, turning occasionally. When roasted, place the peppers in a paper or plastic bag to steam for about 5 minutes. Remove from the bag and peel by hand, removing the stem and seed.
Heat the chicken stock, tomato sauce, saffron and salt (to taste), in a Dutch Pot over medium heat,
In a large skillet (or a paella pan) over medium high heat, heat the oil and sauté the chicken, chorizo, and lamb, about 5 minutes or until well browned. Add the onions, diced bell peppers, carrots and the garlic. Add the optional squid and sauté about another 2 minutes.
Add the rice and stir to coat it slightly with the rest of the ingredients. Add the stock mixture and stir. Taste and adjust the seasoning. Add spice to taste. Bring to a simmer and cook about 8-10 minutes.
Add the peas, mussels, clams and shrimp to the pan, arranging the shellfish, in a pattern if desired. Add more hot stock if it has been absorbed.
Continue cooking at a simmer about 5-8 minutes more (or until the clams and mussels have opened up). Discard any clams or mussels that have not opened.
Remove from the heat, and squeeze 2 of the lemons over the top. Cover and let sit for about 5 minutes. Garnish with the roasted peppers and the remaining two lemons, cut into wedges.
Place the chicken bones in a Dutch pot. Add cold water to 2 inches about the bones. Bring the water slowly to a boil over medium heat, skimming any foam that rises to the surface.
Adjust the heat to a slow simmer and cook for about 1½ to 2 hours.
Add all the remaing ingredients and simmer about 1 hour, skimming the surface as necessary.
Ladle the stock through a sieve into a clean container. If the stock is allowed to chill overnight in the refrigerator, the fat will rise to the surface and harden. Lift off and discard the fat.
Yield: 6 cups
Sheep's Creek Farm Lamb Recipes page.
© 1998 Ronald Florence
Last modified: Sat Dec 5 17:01:35 EST 1998
© 1998 Ronald Florence