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paella this Is One Of The Most Famous Dishes In Spain. The Rice-based Stew Of Chicken, Seafood, Sausage And Saffron Is Named For The Two-handled, Shallow Cooking Vessel Named Paellaera, From Which It Is Served. 2 Tablespoons Olive Oil
1 Clove Garlic
1 Frying Chicken, Cut Into Serving Pieces
1 (6 To 8 Ounce) Chorizo Sausage
3 Tomatoes, Chopped
1 Onion, Peeled And Chopped
1 Red Bell Pepper, Seeded And Chopped
1 Teaspoon Paprika
salt And Black Pepper, To Taste
1 Fresh Artichoke, Cut Into Eighths, With
Choke And Tough Outer Edges Removed
3 Cups Chicken Broth
1 Cup Tomato Sauce
2 Cups Rice, Uncooked
1 1/2 Teaspoons Saffron Threads, Soaked In Warm Water
1 Pound Raw Shrimp, Peeled
1 Cup Fresh Or Frozen Green Peas
12 Large Spanish Olives
12 Scallops
2 Tablespoons Chopped Pimento
2 Pounds Cleaned Mussels Or Clams
fresh Parsley
fresh Lemon Wedges heat Oil In A Large, Heavy Iron Skillet Or Paella Pan. Add Garlic And Cook A Few Minutes; Remove And Reserve Garlic. In The Same Skillet, Brown Chicken And Sliced Chorizo; Drain Fat. Ad Tomatoes, Onion, Bell Pepper, Paprika, Salt, Pepper And Artichoke Pieces To Chicken And Chorizo. Cook 10 Minutes. add Chicken Broth And Tomato Sauce. Bring To A Boil. Add Rice And Saffron. Reduce Heat And Simmer, Uncovered, 15 To 20 Minutes. Bake 10 To 15 Minutes Longer. add Shrimp, Peas, Olives, Scallops, Pimento And Reserved Garlic; Tuck In Mussels Or Clams (opening-side Up) And Reserved Garlic. Bake 10 To 15 Minutes Longer Or Until Mussels Are Open And Shrimp Are Cooked. Garnish With Parsley And Lemon Wedges. |
