Chicken & Vegetable Paella
|Olive oil||60 Milliliter (1/4 Cup)|
|Chicken||2 Pound, cut in to chunks|
|Onions||2 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Ground pork||1⁄4 Pound|
|Tomatoes||2 , peeled and chopped|
|Frozen peas||500 Milliliter (2 Cups)|
|Canned artichoke hearts||335 Milliliter, drained (1 1/3 Cup)|
|Rice||375 Milliliter (1 1/2 Cup)|
|Chicken stock||4 Cup (64 tbs)|
|Saffron threads||1 Pinch|
|Shrimp||1 Pound, deveined|
|Mussels||12 , scrubbed|
Heat oil in a deep frying pan.
Cook chicken, onion and garlic until brown.
Add pork and brown quickly.
Add tomatoes, peas, artichokes, paprika and rice.
Cook, stirring, until rice is well coated with.oil.
Add salt, stock and saffron and cook for 15 minutes until rice is almost tender.
Add shrimp and mussels and continue cooking until shrimp turn pink and mussels open.
Garnish with olives.