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Paella valenciana

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Ingredients/Components

pkg - 1 oz
salt
butter, melted - 1/4 c
salad oil - 1/3 c
paprika - 1/2 tsp
clove garlic, minced - 1 item
chopped onion - 1 c
cans chicken broth - 2 oz
shelled, deveined shrimp
white pepper - 1 tsp
can tomatoes - 1 to
saffron - 1 tsp
tarragon - 3/4 tsp
whole chicken breasts, split - 2 item
chicken legs - 4 item
raw regular rice not instant - 2 c
chorizos Spanish sausage - 3 item
littleneck clams or mussels in shells - 12 item
can artichoke hearts mushrooms, lobster tails, etc - 1 oz

How to make paella valenciana:

In salad oil in large Dutch oven or paella pan, saut?� chicken pieces until golden brown; remove. In same oil, saut?� onion and garlic. Add chicken broth, pepper, salt, tarragon, paprika and saffron; bring to boil. Add rice; cook covered over medium heat until 1/2 liquid absorbed. Now, add tomatoes, shrimp, chicken and chorizos; simmer covered about 30 minutes. Meanwhile, steam clams, etc. Add peas and artichoke hearts to mixture. Place clams (lobster tails) on top; pour melted butter over all.

Recipe categories: Main dish, One Dish meal, Shrimp.

Rating:

3.6

Average rating: 3.6, total votes: 9

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Related ingredients:

salt, boneless chicken breasts, green peppers, slices bacon, fresh or frozen green beans, fajita meat, medium eggplant, peeled and sliced, long grain rice, cooked, round steak, fat trimmed, can roast beef or meat of choice