Submitted by Walter Broich, Eden Prairie, MN
5 Pheasant Bundles cut in half to make ten 3 inch long pieces
5 red peppers, seeded and cut into quarter wedges
5 plum tomatoes cut in half
10 whole stuffed Spanish olives (medium size)
20 whole black olives
12 whole artichoke hearts, fresh or canned
10 whole shallots peeled
1 c. olive oil
1 ½ lbs. long grain rice
2 tsp. salt
½ tsp. black pepper
½ tsp. Bay leaf powder
1 Tbsp. Spanish paprika
2 c. green peas
20 Green shrimp
1 quart clam broth
1 quart chicken broth
2 cups flour
40 each Elk Strips
¼ cup lemon juice or 2 each lemons
5 smoked venison sausages
20 saffron threads
20 Game Meatballs:
1 cup red onions diced to ¼” pieces
4 cups ground game
1 cup fresh breadcrumbs
1/3 cup heavy cream
½ tsp. fresh ground nutmeg
½ tsp. salt
¼ tsp. white pepper
Preheat oven to 375. Paella can be made in any large skillet. A paella pan is wide and shallow with two handles. It is made from cast iron, steel or copper. It can be found in specialty shops.
The most important part of recipe preparation is getting all of the ingredients ready. This is a must before you start this paella dish.
Remove stem end and seeds from peppers. Cut peppers into half wedges. Remove end of tomatoes and cut in half. Drain liquid from olives and artichoke hearts. Peel shallots.
In a large paella pan or iron skillet, heat olive oil hot. Add garlic, shallots and cook until shallots are clear and tender. Push to one side. With a skimmer lift all ingredients from the oil. Place on a pan and set aside for a few minutes.
Add butter to oil and bring to a fast bubble. Add red pepper and artichoke hearts. Saute for 2 minutes. Add rice, tomato halves, skin side down, and olives. Combine well with a wooden spoon. Simmer for 15 minutes. Combine salt, pepper, paprika and saffron threads. Mix well together to remove lumps from paprika. Sprinkle over rice mixture.
Add tomato halves, skin side down, and olives. Add peas evenly over mix. Place shrimp alternately around the sides with vegatables and liquid. Add chicken and clam broth. Place Elk strips, venison sausages and game meatballs in center. Return liquid to a boil and let simmer for 5 minutes. Place in a preheated oven at 375 for 20 minutes. When rice is cooked, remove to center of table on a hot plate. Let everyone