Culinary Institute of America
Paella Valencia
Yield: 10 servings
• 10
game hen legs, skinless
• 2
teaspoons olive oil
• 3½
ounces onion, diced
• 2
teaspoons garlic, minced
• 10
ounces assorted bell peppers, diced
• 1½
ounces jalapeños, seeded, minced
• 5
ounces white mushrooms, sliced
• ¼
teaspoon saffron threads
• 18
ounces long-grain white rice
• 2½
pints chicken stock
• 20
clams, scrubbed
• 20
mussels, scrubbed, debearded
• 10
shrimp, peeled, deveined
• 10
ounces fresh or frozen peas
Roast the game hen legs in a 350°F oven until medium-rare. Heat the
oil in a large pot. Add the onions and garlic. Sauté until the onions
are browned. Add the bell peppers and jalapeños. Cook until tender.
Add the mushrooms and sauté until they begin to release their juices.
Add the saffron and rice. Sauté briefly, then add the stock and bring
to a simmer. Cover and place in a 350°F oven for 12 minutes. Add the
hen legs, clams, mussels, shrimp, and peas. Cover and continue cooking
paella until the clams and mussels are opened and the hen legs and rice
are cooked, about 8 minutes. Keep warm.
For each serving, place about 7 ounces of the rice mixture in a large
soup plate and top with 1 hen leg, 2 clams, 2 mussels and 1 shrimp.
