Paella The New York Times International Cook Book Craig Claiborne Yield: 8 - 10 servings 1/4 lb. salt pork, skinned and diced 2 cloves garlic, finely chopped 1/2 tsp. dried thyme Salt 1 Tbsp. wine vinegar 1/4 cup olive oil 1/2 tsp. ground coriander 1 chicken (2 1/2 lbs.), cut into serving pieces 1 lb. raw medium shrimp, shelled and deveined l lobster (2 lbs.), cut into serving pieces 2 chorizos (Spanish sausages) or hot Italian sausages 3/4 cup chopped onion 1 tsp. whole saffron or 1/4 tsp. powdered saffron 2 Tbsp. capers 1/3 cup chopped fresh or canned tomatoes 1/2 cup dry white wine 2 1/2 cups uncooked rice 3 1/2 cups chicken stock, approximately Freshly ground pepper to taste 20 mussels, well scrubbed (optional) 20 small clams, well rinsed 1 package frozen artichoke hearts, partly thawed 1/2 cup freshly cooked or frozen peas 1 4-oz. can pimentos 1 tsp. anise liqueur, such as Pernod or Ricard Lemon wedges In a heavy four-qt. oven-proof skillet, casserole, or paella pan, sauté the pork until the fat is rendered and the pork bits are brown. Remove the pork and reserve. Chop the garlic with the thyme and 1 tsp. salt. Scrape into a bowl, then add the vinegar, oil, and coriander. Coat the chicken pieces with the mixture and allow to stand at least 30 minutes before cooking. Meanwhile, in the pork fat remaining in the pan sauté the shrimp quickly until bright pink; remove and reserve. Do the same with the lobster. Fry the chorizos in same pan until cooked, about 20 minutes. Slice and reserve. Brown the coated chicken pieces in the pan. Sprinkle with the onion, saffron, capers and tomatoes. Return the pork pieces to the pan. Add the wine, rice, and chicken broth. Season with salt and pepper to taste. Cover and simmer gently about 15 minutes. Meanwhile, steam the mussels and the clams in 1/4 cup of water until they open, about 5 minutes. Discard any that do not open. Preheat the oven to 350o. Add the shrimp, lobster, artichoke hearts, and peas to the chicken and rice. Cook, uncovered, 5 - 10 minutes. If all the liquid has been absorbed, add the liquid from the mussels and clams or more chicken broth. The rice should be moist, but there should be no excess moisture. Add the pimentos, liqueur and reserved chorizos. Garnish with the mussels and clams, cover and place in the oven to reheat. (If the dish is to be kept warm for as long as half an hour, reduce the oven heat to 200o.) Serve with lemon wedges. This is Mark's preferred birthday meal.

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