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Categories: Fish and shellfish, Main courses

La Espanola Meats House Paella

La Espanola Meats House Paella
Al Seib / Los Angeles Times

La Espanola Meats is the house that pork built. Twenty years ago, Juana and Frank Faraone bought a tiny Spanish deli in Lomita. Juana, a native of Valencia, Spain, and an enthusiastic cook, started making Spanish-style sausages. She went back ... Read more

Total time: 2 hours | Serves 8
Note: Bilbao and morcilla sausage are available at Spanish markets.
  • 1/4 cup Spanish extra virgin olive oil
  • 3/4 pound medium shrimp
  • 1/4 pound calamari, cleaned and cut into rings
  • 1/4 pound cantimpalitos cocktail sausages
  • 1/4 pound bilbao sausage
  • 1/4 pound butifarrita sausage
  • 6 small chicken drumsticks (about 3/4 pound)
  • 1/4 pound pork loin, diced
  • 1 tomato, chopped
  • 2 green onions, diced
  • 2 cloves garlic, finely chopped
  • 1 1/2 teaspoons pimenton
  • 1 1/2 teaspoons saffron
  • 2 cups Spanish paella rice
  • 4 cups water
  • 1 tablespoon salt
  • 12 mussels
  • 12 clams
  • 1 cup fresh or frozen green beans, thawed if frozen, cut into 1-inch pieces
  • 1/2 cup frozen green peas, thawed
  • 1 cup sliced Spanish sweet red peppers (pimientos morrones)

Step 1The night before, place the ham hock in a large pot and cover with lukewarm water. Cover and refrigerate overnight. Place the favas and a dash of salt in another pot and cover them with cold water. Let them stand overnight.

Step 2The next day, drain the favas, place them in a Dutch oven or large pot and add the ham hock, bilbao, garlic, bay leaf, pancetta, onion and olive oil. Cover with cold water and bring to a boil over medium heat. Reduce the heat to a simmer and partially cover the pot. As the favas cook, check them occasionally to make sure they're always covered with water; you can add 1/4 cup of cold water 2 or 3 times to make sure they don't break out of their skins. Stir occasionally.

Step 3Meanwhile, toast the saffron in a dry skillet over low heat, 2 to 3 minutes. Crumble and set aside.

Step 4After the favas have cooked 45 minutes, add the saffron and morcilla and continue simmering until the favas are tender, another 45 to 60 minutes. Add salt to taste.

Step 5Remove 1 cup of beans from the pot and puree them in a blender or food processor; return them to the pot. This will help thicken the broth. Remove the ham hock and cut the meat off the bone. Cut the meat into chunks and return it to the soup; discard the bone and fat. Continue cooking the soup for a few more minutes, stirring once or twice. Let rest 10 to 15 minutes before serving.

Each serving:
425 calories; 824 mg sodium; 54 mg cholesterol; 29 grams fat; 10 grams saturated fat; 20 grams carbohydrates; 16 grams protein; 5.24 grams fiber.
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