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Paella

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CATEGORY CUISINE TAG YIELD
Meats, Grains 1 Servings

INGREDIENTS

Olive oil
1/2 lb Fresh chorizo, cut in chunks (see note) (up to 3/4)
6 Chicken breasts, cut in chunks
1/2 c Onion, chopped
1 Red or yellow bell pepper, cut into thin strips
1 lg Tomato, peeled, seeded, chopped
3 Garlic cloves, minced
6 c Chicken broth
3 c Long-grain rice (or short-grain)
1/4 ts Ground saffron (see note)
1/2 c Fresh or thawed frozen peas
12 lg Shrimp, shelled, deveined
12 Mussels in the shell, cleaned, debearded, or clams
12 Scallops
2 Lemons, cut into wedges

INSTRUCTIONS

Heat about 3 tablespoons oil in large skillet until hot. Add sausage, stir
and cook until sausage is lightly browned. Remove sausage. (Note: Instead
of fresh, use 4 dried chorizos.) Season chicken pieces with salt and
pepper; then brown in same skillet. Remove chicken and set aside. Using
about 2 tablespoons fat from skillet, saute onion, bell pepper, tomato and
garlic over medium heat. Stir often until tender, about 5 minutes. Set
vegetables aside. Preheat oven to 400 degrees. In a large saucepan, bring
broth to a boil. In a 14-inch paella pan or large heavy deep casserole,
combine rice, vegetable mixture, sausage and saffran. Season with salt and
pepper. Stir in boiling broth. Arrange chicken over top and sprinkle with
peas, but do not stir rice. Bake paella uncovered on lowest rack of oven
for 15 minutes. Without stirring rice, sprinkle shrimp, mussels or clams
and scallops over top of rice. (Stirring rice will make it sticky. Stir
only if the recipe says to.) Bake until rice is tender and shellfish are
opened (about 10 to 15 more minutes). Remove paella from oven. Cover pan
with a kitchen towel and let rest 5 minutes. (The towel absorbs steam to
keep the rice from being gummy.) Garnish with lemon wedges and serve from
pan. Makes 6 servings. (Note: Saffron is the most expensive spice in the
world. You can substitute 1/2 teaspoon dried thyme, 1/2 teaspoon dried
marjoram and 1/4 teaspoon tumeric.)
Posted to FOODWINE Digest 22 Jan 97 by "Ted D. Conley"
<tedconley@EARTHLINK.NET> on Jan 22, 1997.

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