Our dear friend’s daughter, Gina, gave us this delicious Paella recipe from Spain. We all love Spanish food.
¼ cup olive oil
1-1½ pounds broiler/fryer chicken pieces
1 med onion chopped
1 clove garlic chopped
3 cups water
½ cups uncooked rice
1 can (16oz.) tomatoes
2 teaspoons salt
1 tablespoon paprika
1 tablespoon chicken bouillon
½ teaspoon pepper
1/8 teaspoon saffron or turmeric
1 pound clean raw shrimp
24 oz. steamed clams (in shells)
10 oz. peas
½ teaspoon ground red pepper
15 oz. artichoke hearts (cut up)
1 jar sliced pimiento
Heat oil in dutch oven until hot. Cook chicken over medium heat until brown on all sides (about 15 minutes). Remove chicken and stir onion and garlic in oil until tender. Drain fat. Stir in water, rice, tomatoes, salt, paprika, bullion, ½ teaspoon pepper, saffron and ½ teaspoon red pepper; add chicken. Heat to a boil – reduce, cover and simmer for 20 minutes.
Stir shrimp and clams into chicken mixture, cover and simmer for 5 minutes. Add artichoke hearts and peas; cover and heat until hot, 5 – 10 minutes. Serve in large shallow baking dish and garnish with pimiento.
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