recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
small fresh clams in shell
12 medium-sized fresh shrimp in shells
8 oz. chorizo or other garlic-seasoned sausage
2 Tbsp. olive or cooking oil
2 1/2 lb. chicken, cut into 8 serving pieces
4 c. chicken stock or broth (approximately)
1 medium-sized onion, cut into wedges
1 sweet red or green pepper, cleaned out and
cut into strips
1/2 tsp. minced garlic
2 c. white rice, uncooked
1/2 tsp. oregano
1/4 tsp. saffron
1/2 c. fresh peas or 1/2 (10 oz.) pkg. frozen
fresh clams, cover clams in shells with salted
water, using 3 tablespoons salt to 8 cups cold
water. Let stand 15 minutes and rinse. Repeat
soaking and rinsing twice. Set aside.
fresh shrimp, remove shells from shrimps. Split
each shrimp down the back with a small knife
and pull out the black or white vein. Rinse
shrimp and dry on a paper towel. Set aside.
a paella pan or a very wide skillet, cook sausage
10 minutes or until done. Drain; let cool and
slice. Set aside.
oil in the skillet and brown chicken 15 minutes,
turning occasionally. Remove chicken and set
a saucepan, heat chicken broth to a boil.
brown onion, red pepper and garlic in oil remaining
in the skillet.
oven racks and preheat the oven to 400º.
rice, boiling broth, oregano and saffron to
the skillet. Bring to a boil over high heat
and then remove.
chicken, sausage, shrimp and clams on top of
the rice. Scatter peas over all.
the pan on the oven floor and bake uncovered
for 25 to 30 minutes or until liquid has been
absorbed by rice. Never stir paella after
it goes into the oven.
paella from the oven and cover with a kitchen
towel. Let rest 5 minutes. Serve at the table
directly from the pan.
4 - 6