Paella (deck)
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Paella (deck)
  Poultry    Fish    Grains  
Last updated 6/12/2012 12:47:31 AM. Recipe ID 8257. Report a problem with this recipe.
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      Title: Paella (deck)
 Categories: Poultry, Fish, Grains
      Yield: 1 Servings
    1/2 lb Shrimp, peeled and chopped
           -1/2 lb squid, cut into
      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
  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.
   074308    +0000

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Recipe ID 8257 (Apr 03, 2005)

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