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Paella With Leftovers

italiantazman's picture
Roberto Cerini shows you how to cook easy Paella with leftovers.
Ingredients
  Yellow onion 1 Large, chopped finely
  Garlic 2 Clove (10 gm), minced fine
  Extra virgin olive oil 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Arborio rice 1 Cup (16 tbs)
  Frozen vegetables pack 1 Medium
  Cooked rotisserie chicken 1 Cup (16 tbs), diced
  Tomato sauce 1 Cup (16 tbs)
  Chicken broth 2 Cup (32 tbs)
  Saffron 2 Pinch
  Lemon 1 Large, cut into wedges
  Shrimp 1 Cup (16 tbs)
  Mussels 1 Cup (16 tbs)
Directions

GETTING READY
1.Chop the onions and mince the garlic.
2.Chop the left over cooked rotisserie chicken.
3.Boil the left over bones from a rotisserie chicken to make a broth.

MAKING
4.In a sauce pan, heat the olive oil.
5.Add the onions and the garlic and saute them till they are tender.
6.Season with salt.
7.Add the chicken and the frozen veggies. Give it a stir and wait till the vegetables are thawed.
8. Drop the rice in the pan.
9. Add the tomato sauce.
10.Ladle in enough broth to cover it all.
11.Add the saffron and cover with the lid.
12.Turn down the heat to medium and let it cook for 40 minutes.
13.In another skillet, saute the shrimp.
14.Just 5 minutes prior to turning off the heat on the paella, add the shrimp and mussels to the pan.
15.Throw in the lemon wedges, cover with the lid and finish cooking.

SERVING
16.Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Ingredient: 
Rice
Interest: 
Easy
Preparation Time: 
20 Minutes
Cook Time: 
55 Minutes
Ready In: 
75 Minutes
Servings: 
6

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