Hunter Mountain Paella

19 ingredients
9 steps

Ingredients

  • 1 dozen clam, cleaned
  • 1 dozen mussels, cleaned
  • 1/2 cup ham, cubes
  • 1/2 lb Italian sausage
  • 1 1/2 lbs chicken parts
  • 1 lb raw shrimp
  • 4 lobster tails
  • 1 large onion
  • 1 green pepper
  • 2 tomatoes, cubed
  • 2 garlic cloves (or more)
  • 2 cups rice (I use Uncle Ben's)
  • 3 cups chicken broth
  • 1 cup white wine
  • 1 teaspoon saffron
  • 1/4 cup pimento strips
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 cup frozen peas
  • salt

Directions

  1. 1
    Preheat oven to 400 degrees.
  2. 2
    Cut sausage in chunks and brown in HUGE skillet or paella pan on top of stove in hot oil. (You must use a pan with a lid that can go in the oven).
  3. 3
    Remove sausage from pan and add chicken parts, and brown on both sides. I usually use thighs. Meat doesn't need to be cooked through, only browned on the outside.
  4. 4
    Remove from pan and set aside.
  5. 5
    Chop onion and green pepper and garlic and saute until soft, in same pan, don't brown. Turn off heat.
  6. 6
    Add chopped tomato, rice, saffron, ham, sausages, chicken, salt and chicken broth and stir.
  7. 7
    Top with clams, mussels, shrimp, lobster tails (cut in two, if desired). Make sure clams and mussels are closed tightly. Discard any that won't close on their own when tapped.
  8. 8
    Cover pan and put in 400 degree oven for 30 minutes or until liquid is absorbed and rice is cooked through.
  9. 9
    Add peas and pimento about 5 minutes before taking out of oven. Discard any clams or mussels that don't open.

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