Phyllis Barry’s Paella

My friend Phyllis Barry gave me this recipe after we had dinner at her house one night and I went nuts over her paella. It looks complicated but it's not – just a lot of ingredients to prep ahead of time.

Ingredients

• CHICKEN, 4 pounds
• PORK SPARE RIBS, 1 rack
• PORK SAUSAGES, 1/2 pound
• OLIVE OIL, 1/2 cup
• GARLIC, 4 large cloves, minced
• ONION, 1 large, chopped
• SWEET RED PEPPER, 1, chopped
• GREEN PEPPER, 1 chopped
• TOMATO SAUCE, 16-ounce can
• LONG-GRAIN RICE, 3 cups uncooked
• CHICKEN BROTH, 3 cups
• PAPRIKA, 2 teaspoons
• PEAS, fresh or frozen, 1 cup
• ARTICHOKE HEARTS, 8, precooked if fresh
• PIMENTOS, 1 can, stripped
• PARSLEY, preferably Italian, 1/2 cup minced
• SHRIMPS, 1 pound cleaned
• CLAMS, 1 pound fresh
• SAFFRON, 3-4 strands (optional)
• SALT
• PEPPER

Directions

1. Cut up spare ribs, and chicken if whole.
2. Heat olive oil and brown chicken pieces.
3. Remove chicken from pan and sauté sausages.
4. Remove sausages from pan and sauté onions until clear.
5. Add garlic, tomato sauce, and paprika.
6. Replace the ribs, sausages and chicken.
7. Add the broth.
8. Season and cook covered over medium heat for 15 minutes.
9. Add the rest of the ingredients, except for the shellfish. (If saffron is used, toast lightly first in a dry pan.)
10. Cover and reduce heat to low, cooking for 30 minutes or until all the liquid is absorbed.
11. Poke the clams and shrimp into the rice, and cover for a few more minutes, until the clams open and the shrimp have just turned white inside.
12. When all the liquid is reduced, uncover and let stand for a few minutes before serving.