Paella (prodigy)
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Paella (prodigy)
  Poultry    Fish  
Last updated 6/12/2012 12:47:31 AM. Recipe ID 8260. Report a problem with this recipe.
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      Title: Paella (prodigy)
 Categories: Main dish, Poultry, Fish
      Yield: 10 Servings
 
    1/4 c  Olive oil
      4 lb Chicken pieces
      1 lg Onion; diced
      3    Red bell peppers; diced
      5 c  Chicken stock
           -OR low-sodium chicken broth
      1 tb Minced garlic
      3 c  Short-grain rice
      2 ts Salt
      1 ts White pepper
    1/2 ts Saffron
      3 lb Plum tomatoes
           - peeled, seeded and chopped
     16 lg Shrimp
     16    Clams
     16    Mussels
 
  HEAT THE OIL IN THE POT over medium heat and brown the chicken on all
  sides, in batches if necessary. Remove the pieces as they are done
  and add the onion and peppers. Cook 5 minutes, stirring. Meanwhile,
  bring the chicken stock to a boil in a separate pot. When the peppers
  and onions are done, reduce heat to low and add the garlic, rice,
  salt and pepper. Stir to coat the rice with the oil. Add the stock
  and the saffron. Add the tomatoes. Replace the chicken pieces, cover
  and cook for 25 minutes. Add the shrimp and cook another 10 minutes.
  If the pot has gotten too dry, add a little water or more stock. Add
  the clams and mussels and cook until they open. Remove from the heat
  and serve from the casserole. Accompany with lemon wedges.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 




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Recipe ID 8260 (Apr 03, 2005)

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