CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
California |
|
4 |
Servings |
INGREDIENTS
2 |
tb |
Olive oil |
2 |
|
Cloves garlic — minced |
1/2 |
c |
Chopped onion |
1 |
|
Stalk celery — sliced |
1 |
md |
Green bell pepper, seeded — |
|
|
Cut into strips |
1 |
c |
Long-grain white rice |
16 |
oz |
Canned stewed tomatoes |
1 |
c |
Water |
1/8 |
ts |
Hot pepper sauce — |
|
|
Optional |
1/2 |
c |
Chopped cooked ham |
|
|
(optional) |
8 |
|
Thin slices |
|
|
Sausage |
1 |
ts |
Dried thyme or oregano |
1 |
ts |
Salt |
|
|
Freshly ground pepper — to |
|
|
Taste |
1 |
lb |
Medium shrimp — shelled and |
|
|
Deveined |
|
|
Lemon slices and minced |
|
|
Parsley — for garnish |
|
|
Chorizo or other spicy |
INSTRUCTIONS
1. In a large skillet or paella pan, heat oil over medium heat. Add garlic,
onion, celery, and green pepper and saute just until softened (about 3
minutes).
2. Add rice, tomatoes and their juice, the water, hot-pepper sauce, ham (if
used), chorizo, thyme, salt, and pepper. Bring to a boil, cover, reduce
heat, and simmer 15 minutes.
3. Quickly add shrimp, cover, and cook 5 minutes longer, or until rice is
tender and shrimp have turned pink.
4. Toss with a fork. Garnish with lemon and parsley.
Paella One-Pot Meal: In a large skillet or paella pan, heat 2 tablespoons
olive oil. Add 2 cloves garlic, minced; 1/2 cup chopped onion; and 2 hot or
mild chorizos, broken into pieces, casings removed; saute 3 to 5 minutes.
Add 1 cup long-grain white rice; 2 cups chicken stock; 1 whole boned
chicken breast, cut in strips or bite-sized pieces; 1/8 teaspoon saffron or
1/4 teaspoon ground turmeric; 1 teaspoon salt. Season with pepper to taste.
Bring to a boil, cover, reduce heat, and simmer 15 minutes. Then add 10
ounces frozen petite peas or 1 can (16 oz) artichoke hearts, drained, and 1
pound medium raw shrimp, shelled and deveined. Cover and cook 5 minutes
longer.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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