How Do You Make Paella Valenciana?
Paella is a Spanish rice dish originally made by field workers. True paellas are made outdoors over open fires, but at home a simpler version can be made in one large skillet. Paella Valenciana has come to mean a seafood or shellfish paella. This recipe serves 6 to 8. Place the saffron strands in a small cup and cover with 1/2 c. hot water. Heat the oil over medium heat in a large skillet at least 11 inches in diameter. When hot, add the sausage and brown it. Remove to paper towels and drain. Add the garlic to the oil and cook for 30 seconds, stirring constantly. Add the onion and bell pepper and cook for about 1 minute. Add the dry spices, the thyme and half the parsley. Continue to cook until the vegetables are tender, about 2 minutes more. Add the rice and stir together, coating each grain of rice. When the rice is shiny, add the saffron and its water. Add the clam juice and chicken stock. Bring to a boil, lower to a slow simmer and cover. Cook for about 25 minutes, stirring off the
