| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Soup |
8 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breast; 8 halves |
| 8 |
|
Chicken legs |
| 1/3 |
c |
Salad oil |
| 3 |
|
Chorizo; sliced 1/2" Thick (or Portuguese or Italian Sausage) |
| 1 1/2 |
lb |
Shrimp; shelled and Deveined |
| 12 |
|
Clams; littleneck Or mussels or both |
| 1 |
lb |
Lobster tails; rock Lobster |
| 1/2 |
lb |
Scallops |
| 1 |
c |
Onions; chopped |
| 1 |
|
Clove Garlic; mashed |
| 4 |
c |
Chicken broth |
| 3 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 3/4 |
ts |
Dried tarragon or |
| 1 1/2 |
ts |
Fresh; Chopped |
| 1/2 |
ts |
Paprika |
| 1 |
ts |
Saffron; crumbled |
| 2 |
c |
Rice; raw |
| 2 |
c |
Canned tomatoes |
| 1 |
pk |
Frozen peas |
| 7 |
oz |
Artichoke hearts; canned Or frozen |
INSTRUCTIONS
In a Dutch oven heat the oil and brown the chicken pieces well. Remove and
set aside.
In the same oil, saute the onion and garlic until soft.
Add the chicken broth, salt and pepper, tarragon, paprika, and saffron.
Bring to a boil, add rice (valencia if possible), and simmer over medium
heat until about half the liquid has been absorbed -- about 20 minutes.
Stir in the tomatoes, sausage (chorizo), shrimp, and chicken. Cover, turn
down the heat to a simmer, and cook until the rice is almost dry -- 20-25
minutes.
Put the clams or mussels in the kettle with a bit of water over high heat
until the shells open (2-3 minutes). Cool enough to handle and breat off
the tops of the shells. Add tothe pot.
Add the peas and artichoke hearts, stir lightly, and continue to cool until
hot.
Serve in the pot if it is a modern one with porcelain jacket; otherwise
pour the paella into a large casserole.
Date: Sat, 29 Jun 1996 15:09:36 -0700
From: cybervic@aracnet.com
MC-Recipe Digest #133
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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