Mixsaffron into the broth and keep warm in a pot. In an 18-inch paelleraor a wide deep pan/saucepan with lid, brown the chicken in the oliveoil and set aside. Brown the chorizo and set aside. Using the same oil,sautee onion until clear and garlic until brown, then add rice and mixuntil coated. Season with salt and pepper. Add stock, chicken andchorizo. Cover and cook for 15-20 minutes then add the shrimp, squid,and clams hinge-side up. Add peas, and olives.Cover and cook until allthe liquid has absorbed and seafood is cooked. If rice is underdone,add another cup of stock and return to the fire for 5 to 7 minutes.Season with salt and pepper to taste and, if you choose, top withparsley. Serve with lemon wedges. (Adapted from The New York TimesMagazine)
12 egg yolks
12 chicken drumsticks (2 1/2 to 3 lb total)
Preheat oven to 450°F with rack in upper third. Pat chicken dry, then toss with mustard until evenly coated. Stir together panko, cheese, cayenne, and 1/2 tsp each of salt and pepper. Drizzle with butter and toss.Dredge each drumstick in crumb mixture to coat, then arrange, without crowding, in a buttered large 4-sided sheet pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature.
From Gourmet.com at http://www.gourmet.com/recipes/2000s/2008/08/deviledchicken
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| Lovely plate of deviled chicken, side beet and lettuce salad, and a picnic mat. |
