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Florida Paella

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Ingredients
  Olive oil 2 Tablespoon
  Garlic 1 Clove (5 gm)
  Frying chicken 1 , cut into serving pieces
  Chorizo sausage 8 Ounce (Spicy, Spanish-Style Sausage)
  Tomatoes 3 , chopped
  Onion 1 , chopped
  Red bell pepper 1 , seeded and chopped
  Paprika 1 Teaspoon
  Salt To Taste
  Black pepper To Taste
  Artichoke 1 , cut into eighths, with tough outer edges removed (Fresh)
  Chicken broth 3 Cup (48 tbs)
  Tomato sauce 1 Cup (16 tbs)
  Rice 2 Cup (32 tbs), uncooked
  Saffron threads 1 1⁄2 Teaspoon, soaked in warm water
  Raw shrimp 1 Pound, peeled
  Green peas 1 Cup (16 tbs) (Fresh Or Frozen)
  Spanish olives 12 Large
  Scallops 12
  Chopped pimento 2 Tablespoon
  Parsley 1 (Fresh)
  Lemon wedges 2 (Fresh)
Directions

Heat oil in a large, heavy iron skillet or paella pan.
Add garlic and cook a few minutes; remove and reserve garlic.
In the same skillet, brown chicken and chorizo; drain fat.
Add tomatoes, onion, bell pepper, paprika, salt, pepper and artichoke pieces to chicken and chorizo.
Cook 10 minutes.
Add chicken broth and tomato sauce.
Bring to a boil.
Add rice and saffron.
Reduce heat and simmer, uncovered, 15 to 20 minutes.
Add shrimp, peas, olives, scallops, pimentos and reserved garlic.
Cook 2 to 3 minutes, or until shrimp is cooked.
Garnish with parsley and lemon wedges.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Florida
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice
Cook Time: 
20 Minutes

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