| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
|
Poultry, Fish, Grains |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Shrimp, peeled and chopped 1/2 lb squid, cut into pieces |
| 1 |
md |
Yellow onion, chopped |
| 1 |
md |
Bell pepper, chopped |
| 1 |
tb |
Chopped fresh parsley |
| 3 |
cn |
Whole pimentos |
| 1/2 |
c |
Olive oil |
| 1/4 |
ts |
Saffron |
| 1 |
|
Lemon cut into wedges |
| 1 |
|
Chicken, cut in pieces |
| 1 |
md |
Ripe tomato, chopped |
| 1 |
|
Clove garlic, minced |
| 1 |
ts |
Salt |
| 1 |
c |
Canned green peas |
| 2 |
c |
Rice |
| 4 |
c |
Chicken broth |
|
|
Red pepper to taste |
INSTRUCTIONS
INGREDIENTS
DIRECTIONS
If you don't have the traditional paella pan, a shallow, heavy, large
skillet can be used. Wash chicken and dry with paper towel. Saute in hot
olive oil for a few minutes and remove to a pot with 4 cups of water. Boil
chicken for 15 minutes. Meanwhile, in the same skillet, fry the onions and
bell peppers. Add tomato. Meanwhile rinse the seafood. Add the seafood to
the skillet with onions, bell pepper and tomato. Cut pimentos into strips
and add half to skillet along with the peas. Mash garlic, parsley and salt
together with the back of a wooden spoon and add to pan. Add the saffron,
then the chicken, rice and sausage. Cover with 4 cups boiling chicken
broth. Stir gently to distribute ingredients evenly. Bring to a boil for
five minutes; then reduce heat to medium and continue cooking until rice is
tender and dry and grains are separated, about 20 to 30 minutes. Do no stir
during cooking. When done adjust seasoning and add red pepper if you wish.
Garnish with remaining pimento strips and lemon wedges. Serve from pan.
Serves six.
Submitted By KDECK@FAMILY.ISLAND.NET (KAREN DECK) On MON, 6 MAR 1995
074308 +0000
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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