Spanish paella

Time 1 hour 45 minutes
Yields Serves 6 to 8
Spanish paella

Ali-oli sauce


Peel the potato and cut it into quarters, then boil it in just enough water to cover until tender, about 15 minutes.


Crush the garlic with the sea salt in a mortar until smooth. With a slotted spoon, lift out the warm potato pieces (reserving the cooking liquid), drain well, add to the mortar and pound until smooth.


Add the lemon juice and pepper and slowly drizzle in the olive oil while beating. If the mixture thickens too much, thin it with a few tablespoons of the potato cooking liquid. Set in a cool place and serve at room temperature. Spoon a dollop on each serving of paella. (Makes about 1 1/4 cups.)



Toast the saffron gently in a 3-quart saucepan over low heat until fragrant, about 2 minutes. Add the wine, increase the heat to medium and cook until the wine is reduced by half. Add the stock, bring to a boil and turn off the heat. Keep warm until needed.


Heat a paella pan or a large stockpot over moderate heat. Add the olive oil and fry the chicken or rabbit. When the meat is golden and at least half cooked, add the onion, salt and black pepper and cook until translucent.


Add the garlic and continue to cook, stirring often, for 1 to 2 more minutes. Add the chorizo and rice and cook until the rice is well sauteed and coated with oil, 3 to 5 minutes. Add the paprika and stir for 1 more minute. Add the tomatoes and artichokes and cook for a few minutes more.


Stir in the stock-wine mixture and add the peppers and beans or peas. Bring to a boil, scraping the bottom of the pan well.


Simmer gently for 10 minutes. Add the shrimp and the clams or mussels and cook for 10 more minutes or until the rice is done.


Serve with the ali-oli sauce and lemon wedges.

From Mary Sue Milliken and Susan Feniger of Ciudad. Ali-oli sauce is a Spanish garlic-oil sauce.

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