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Spanish Paella

Global.Potpourri's picture
Ingredients
  Chicken 3 Pound, cut up (Ready To Eat, 1 Piece)
  Water 5 Cup (80 tbs)
  Carrots 2 , sliced lengthwise
  Onions 2 , quartered
  Celery stalk with leaves 1
  Salt 3 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Long grain rice 2⁄3 Cup (10.67 tbs)
  Garlic 2 Clove (10 gm), crushed
  Olive oil 1⁄4 Cup (4 tbs)
  Diced pimiento 1⁄4 Cup (4 tbs)
  Oregano 1⁄2 Teaspoon
  Spanish saffron 1⁄4 Teaspoon
  Frozen peas 1 Cup (16 tbs), broken apart
  Shelled shrimp 2⁄3 Pound (1 Pound In Shell)
  Clams in shell/One 10 1/2 ounce can clams 1 Dozen
Directions

Place chicken pieces in Dutch oven; add water and next 5 ingredients.
Bring to boil, reduce heat, cover, and simmer 1 hour or till just tender.
Remove chicken from stock; bone, cut up meat.
Strain stock; save 4 cups.
Fry rice and garlic in olive oil over medium heat, stirring constantly till rice is browned, about 10 minutes.
Add reserved chicken stock, pimiento, oregano, and saffron.
Cover, cook over low heat 15 minutes.
Add chicken, peas, shrimp, and clams.
Bring to boil, cover, then cook over very low heat 15 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
110 Minutes
Ready In: 
120 Minutes

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