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| Home -> [Entrees, Poultry, Seafood, Spanish, Western European] -> [Paella Recipe] |
Paella
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| Artist: |
_ |
Yield: |
10 |
| Categories: |
Entrees, Poultry, Seafood, Spanish, Western European |
Rating: |
no rating. |
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Ingredients:
| 1/4
| cup | Olive oil | | 4
| lbs | Chicken pieces | | 1
| large | Onion, diced | | 3
| | Red bell peppers, diced | | 5
| cup | Chicken stock | | | -OR low-sodium chicken broth | | 1
| tbsp | Minced garlic | | 3
| cup | Short-grain rice | | 2
| tsp | Salt | | 1
| tsp | White pepper | | 1/2
| tsp | Saffron | | 3
| lbs | Plum tomatoes | | | - peeled, seeded and chopped | | 16
| large | Shrimp | | 16
| | Clams | | 16
| | Mussels |
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Procedures:
| 1 | Heat the oil in the pot over medium heat and brown the chicken on all sides, in batches if necessary. | | 2 | Remove the pieces as they are done and add the onion and peppers. | | 3 | Cook 5 minutes, stirring. | | 4 | Meanwhile, bring the chicken stock to a boil in a separate pot. | | 5 | When the peppers and onions are done, reduce heat to low and add the garlic, rice, salt and pepper. | | 6 | Stir to coat the rice with the oil. | | 7 | Add the stock and the saffron. | | 8 | Add the tomatoes. | | 9 | Replace the chicken pieces, cover and cook for 25 minutes. | | 10 | Add the shrimp and cook another 10 minutes. | | 11 | If the pot has gotten too dry, add a little water or more stock. | | 12 | Add the clams and mussels and cook until they open. | | 13 | Remove from the heat and serve from the casserole. | | 14 | Accompany with lemon wedges. | | 15 | michael roberts - prodigy guest chefs cookbook |
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