Paella (Deck)

PAELLA (DECK)

1 Preparation Time :

Categories : Poultry Fish

Grains

Amount Measure Ingredient -- Preparation Method -- -- --

--INGREDIENTS--

1/2 lb Shrimp, peeled and chopped

-1/2 lb squid, cut into -pieces

1 md Yellow onion, chopped

1 md Bell pepper, chopped

1 tb Chopped fresh parsley

3 cn Whole pimentos

1/2 c Olive oil

1/4 ts Saffron

1 Lemon cut into wedges

1 Chicken, cut in pieces

--DIRECTIONS--

1 md Ripe tomato, chopped

1 Clove garlic, minced

1 t Salt

1 c Canned green peas

2 c Rice

4 c Chicken broth

Red pepper to taste

If you don't have the traditional paella pan, a

shallow, heavy, large skillet can be used. Wash

chicken and dry with paper towel. Saute in hot olive

oil for a few minutes and remove to a pot with 4 cups

of water. Boil chicken for 15 minutes. Meanwhile, in

the same skillet, fry the onions and bell peppers.

Add tomato. Meanwhile rinse the seafood. Add the

seafood to the skillet with onions, bell pepper and tomato. Cut pimentos into strips and add half to

skillet along with the peas. Mash garlic, parsley and salt together with the back of a wooden spoon and add

to pan. Add the saffron, then the chicken, rice and sausage. Cover with 4 cups boiling chicken broth.

Stir gently to distribute ingredients evenly. Bring to

a boil for five minutes; then reduce heat to medium

and continue cooking until rice is tender and dry and 20 to 30 minutes. Do no

stir during cooking. When done adjust seasoning and add red pepper if you wish. Garnish with remaining

pimento strips and lemon wedges. Serve from pan.

Serves six. Submitted By KDECK

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