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Paella

Mexican.Chef's picture
Ingredients
  Bacon strips 4 , diced
  Chorizo 1⁄2 Cup (8 tbs), rolled in small balls
  Lean pork 1⁄2 Pound, cubed
  Chicken breasts 2 , cubed
  Ham 1⁄2 Cup (8 tbs), cubed
  Celery stalks 3 , chopped
  Artichoke hearts 8 , halved
  Tomatoes 2 Large, peeled and quartered
  Garlic 3 Clove (15 gm)
  Canned chipotle chili 3
  Onion 1⁄2 , chopped
  Uncooked long grain white rice 2 Cup (32 tbs)
  Boiling water 4 Cup (64 tbs)
  Saffron 1⁄2 Teaspoon
  Clams in shell 8
  Crab 1⁄2 Cup (8 tbs)
  Raw shrimp 1⁄2 Pound, peeled and deveined
  Mussels in shells 8
  Hard cooked eggs 4 , halved (For Garnish)
  Sliced ripe olives 1⁄3 Cup (5.33 tbs) (For Garnish)
  Chopped parsley 1⁄2 Cup (8 tbs) (For Garnish)
Directions

In large skillet, brown the bacon and chorizo.
Remove to large dutch oven.
Discard all but 4 tablespoons of fat.
Add the pork, chicken, and ham and brown.
Then mix with the chorizo in dutch oven.
Saute the celery and artichoke hearts 5 minutes and add to pot.
In a blender, puree the tomatoes, garlic, chilies and onion.
Fry this mixture in the skillet for 5 minutes.
Pour over the meat and vegetables.
Add the rice, boiling water and saffron.
Cover pot and steam over low heat for 30 minutes.
Add the seafood the last 5 minutes.
Arrange paella on a platter and garnish with eggs, olives and parsley.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Steamed
Ingredient: 
Bacon
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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