In last Sunday's "Table for Eight" column, the recipe for paella omitted two steps. When the rice is first added to the paella pan, it should be boiled rapidly for 10 minutes. Then the uncooked shrimp with the marinade should be added.
PAELLA (8 servings) 1/2 pound fresh chorizos or Italian hot sausages 1 pound raw medium shrimp 1 tablespoon lemon juice 7 tablespoons olive oil 10-ounce package frozen tiny peas 18 small mussels 18 small cherrystone clams 1/2 pound lean bacon 8 chicken thighs 1 large onion, sliced vertically 1 green pepper, sliced vertically 4 cloves garlic, minced 3 cups chicken broth 1 cup beef bouillon 1 cup dry white wine 1 teaspoon dried saffron flowers (2 .2-gram vials) 1 bay leaf, crumbled 1/2 teaspoon ground coriander 1 teaspoon dried oregano Salt and pepper to taste 2 1/2 cups converted or short-grain rice 1 can artichoke hearts, drained, refreshed under cold water and halved 1/2 cup drained, seeded and chopped canned imported plum tomatoes 1 roasted red pepper, seeded, or a 4- or 5-ounce jar pimientos, cut into strips 2 lemons, quartered 5 tablespoons minced parsley
Simmer the chorizos or Italian sausages in water for 10 minutes, drain and slice. Set aside.
Peel and devein the shrimp, place them in a bowl and stir in the lemon juice and 3 tablespoons of the olive oil. Cover and refrigerate.
Bring a large saucepan of water to a boil, drop in the peas and cook for 3 minutes. Turn the peas into a colander, refresh under cold water and refrigerate.
Scrub and debeard the mussels and scrub the clams. Place the shellfish in a colander and set the colander in a large dishpan of cold water. After 10 minutes, change the water, repeating six times to rid the shellfish of sand. Drain the shellfish and refrigerate.
Cut the bacon into a small dice and place in a large frying pan. Add the remaining 4 tablespoons of olive oil and saute' the bacon for 5 minutes. Add the reserved sliced chorizos or Italian sausages and saute' for another 5 minutes. Remove the bacon and sausage with a slotted spoon to a paella pan, wok or casserole with a six-quart capacity.
Dry the chicken thighs and brown them over high heat on all sides in the oil remaining in the frying pan. Remove the browned chicken to the paella pan.
Add the onions, green peppers and the garlic to the frying pan and cook, covered, over low heat until the onions are soft, about 10 minutes. Remove the vegetables to the paella pan, using a slotted spoon, and discard the fat remaining in the frying pan. (The dish may be done in advance to this point and cooled and refrigerated in the paella pan.)
Add the chicken broth, beef bouillon, wine, herbs and flavorings to the paella pan with the chicken, vegetables and sausage. Bring to simmer, cover and cook over low heat for 10 minutes. Remove the lid, bring the liquid to a rapid boil and add the rice, pushing it down with a spoon. Boil rapidly for 8 to 10 minutes. Then add the reserved uncooked shrimps, with the marinade, and push them into the rice with a spoon. Do not stir. Then bury the reserved peas in the rice along with the halved artichoke hearts, the tomatoes and the roasted red pepper or pimiento strips, pushing them down with a spoon. Again, do not stir. Finally, insert the shellfish into the rice, hinged side down. Reduce heat, cover the pan and cook for another 5 minutes. Remove the lid and cook for another few minutes, or until all the liquid has been absorbed by the rice and the clams and mussels have opened.
Garnish with lemon wedges, sprinkle parsley over all and serve immediately.