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Paella

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CATEGORY CUISINE TAG YIELD
Meats, Seafood Madrid Ethnic, Poultry, Rice, Seafood 1 Servings

INGREDIENTS

1 Chicken
2 Bay Leaf
1/2 ts Garlic Chips
1 ts Parsley
1 pk Shrimp; Frozen Like Veg Box
1/4 c Oil
2 c Uncle Ben's Rice
1 Onion; Chopped
1/8 ts Saffron
5 c Shrimp Water + Tap Water
1 cn Tomato Sauce
Garlic Powder; to taste

INSTRUCTIONS

1. Cut chicken into pieces and place in pan to cook, cover with water, add
bay leaves, garlic chips and parsley, cover and cook til done. When done,
remove skin and bones and cut into bite size pieces and return to broth 2.
Place shrimp in pan and cover with water and cook til done. Remove shrimp
from water (RETAIN WATER), peal and devein shrimp. Strain shrimp water into
measuring cup to use later. 3. Use Paella pan or electric skillet, heat
oil, add onion and saute til clear, add rice and brown a little, add
remaining ingredients chicken and chicken broth and shrimp. Bring to a boil
and simmer til all water is absorbed
When I describe this to friends, I say "it's rice and shrimp and chicken
and lots of garlic" because I use lots of garlic in it
You can add as much chicken and shrimp as you want. I usually use only
chicken breasts for my family.
When Tita made it, she left the pieces whole and used more oil. She would
throw weiners on top for the kids NOTES
: Tita was from Madrid and in 1962 when my husband was stationed at
Bergstrom AFB in TX, she and her husband and set of twin girls lived across
the hall from us.  She would always make this on Sunday and they would
invite us over to eat.  I watched her make it many times and tried as best
as I could to duplicate.  This is very simple compared to the recipes I've
seen with so many more ingredients.  I cook by the smell of this, and have
only estimated the amounts on the seasoning.  I haven't even listed salt
because that too is an individual preference If you don't know what a
Paella pan is, the one I found many years ago is enamel, about 9" round
bottom, sloping sides and handles and no lid.  I usually cook in the
electric skillet and cover for rice to cook good. I have specified Uncle
Ben's converted rice because that's what I use and other brands may call
for less water to cook.  If you use another brand, you may need to change
the water amount
Recipe by: Tita Posted to TNT - Prodigy's Recipe Exchange Newsletter by
annie9814@juno.com (Ann Phillips) on Jul 15, 1997

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