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Paella I

Global.Potpourri's picture
This paella recipe is prepared with chicken and seafood and one of my oldest recipes for paella when I had started cooking. Cooked with veggies like carrots, onions, pepper and tomatoes, the paella is flavored with garlic, bay leaves and dired parsley along with saffron. the result is just lovely. This is one of my favorite paella recipes too and its so filling. try it and you will know why!
Ingredients
  Sliced carrots 1 Cup (16 tbs)
  Onion 1 Small, sliced
  Bay leaves 2
  Dried parsley 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  Water 3 Cup (48 tbs)
  Oil 1⁄2 Cup (8 tbs)
  Broiler fryer chicken 2 , cut in serving pieces
  Garlic 2 Clove (10 gm), minced
  Green pepper To Taste, cut into thin strips
  Crumbled saffron 1 Teaspoon
  Clams/8 to 12 fresh clams 12 Ounce
  Uncooked rice 1 1⁄2 Cup (24 tbs), uncooked
  Salt 1 Tablespoon
  Tomatoes 2 Large, peeled and chopped
  Canned artichoke hearts 8 Ounce (1 Can)
  Cooked shrimp 1 Pound, shelled and deveined
Directions

Place carrots, onion, bay leaves, dried parsley, pepper, and water in saucepan; simmer over low heat about 20 minutes, or until carrots are tender.
Meanwhile, heat oil in a large dutch oven or heavy kettle.
Brown chicken pieces in oil, a few at a time, removing as they are well browned.
In same oil, saute garlic, pepper strips, and saffron.
Return chicken pieces to Dutch oven.
Drain liquid from clams and add enough of this liquid to vegetable liquid to make 3 cups.
Pour over chicken in Dutch oven.
Bring to simmering and gradually stir in rice and salt.
Bake at 350°F 1 hour.
During last part of baking, prepare clams by cutting in half; chop tomatoes; cut artichoke hearts into quarters vertically.
Add clams, tomatoes, shrimp, and artichoke hearts to chicken rice mixture, and mix in carefully.
Return to oven for 10 to 15 minutes more, or until heated through.
Serve hot.

Recipe Summary

Cuisine: 
Spanish
Course: 
Main Dish
Ingredient: 
Rice, Seafood
Servings: 
22

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