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Paella

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Ingredients/Components

salt - 1/2 tsp
vegetable oil - 2 Tbsp
chicken broth - 2 (14
frozen peas - 1 c
dried oregano leaves - 1/2 tsp
chicken breasts - 4 (2
uncooked long grain rice
coarsely ground pepper - 1/2 tsp
chorizo sausage - 1 lb
powdered saffron - 1/16 tsp
medium onion, cut 1/4-inch - 1 item
finely chopped fresh garlic - 1 tsp
ripe tomatoes, cut 1-inch cubes - 2 item
large fresh or frozen shrimp, deveined - 8 oz
fresh whole clams in shells, scrubbed - 8 item

How to make paella:

Heat oven to 350°. In 10-inch skillet, heat 2 tablespoons oil over medium heat (1 to 2 minutes). Add chicken and sausage; cook until chicken is lightly browned and sausage is no longer pink (15 to 20 minutes). Remove chicken and sausage; set aside. Drain off fat. Reserve 2 tablespoons. Stir rice and onion into fat. Cook over medium heat, stirring occasionally until rice is golden (3 to 5 minutes). Gradually stir in chicken broth, salt, pepper, oregano, saffron and garlic. Continue cooking until mixture comes to a full boil (10 to 12 minutes); place mixture in roasting pan. Top with chicken and sausage. Bake for 30 to 35 minutes or until rice is tender. Stir in peas and tomatoes; top with shrimp and clams. Cover; continue baking, stirring occasionally until shrimp turn pink and clams open. Discard any clams that do not open.

Recipe categories: Scallops, Mussels, Shellfish.

Rating:

3.6

Average rating: 3.6, total votes: 5

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