Paella Recipe

Paella Recipes

Ingredients :

3 whole chicken breasts

1/2 cup olive oil

2 cloves garlic, slivered

1 large green pepper, slivered

1/3 cup finely chopped onion

2 tsp paprika

1/2 tsp pepper

2 cups regular long-grain rice

12-oz pkg frozen peas

2 large tomatoes, peeled and chopped coarsely

4 cups chicken stock

1/4 tsp saffron

1lb raw shrimp, shelled and cleaned

16 clams (in the shell)

chopped parsley

lemon wedges

Method :

Have butcher cut each chicken breast in half, and each half, through the bone, into 4 pieces (24 small pieces). Heat 1/4 cup (60ml) of the olive oil in each of two 10-inch (25-cm) heavy iron skillets (see note below). Add half of chicken pieces to each and brown well. Add half of garlic, green pepper, onion, paprika and pepper to each pan. Stir to blend and cook gently 3 minutes. Remove from heat.

Add half of rice, peas and tomatoes to each pan. Bring chicken stock to a boil. Add saffron and stir until dissolved. Add half of stock to each pan. Cook 10 minutes over moderately high heat, uncovered. Do not stir. Add shrimp, pushing down well into liquid. Lower heat, cover tightly and simmer 10-15 minutes more or until chicken and rice are tender. Heat oven to 350F (175C). Uncover skillets. Stir mixture lightly with a fork, put in oven and cook another 15 minutes or until almost all liquid is absorbed. Scrub clam shells very well with a brush. Put in steamer or sieve over boiling water and cover tightly. Steam until shells open, about 10 minutes. Sprinkle cooked paella with chopped parsley and top with steamed clams and lemon wedges.

Note : If you happen to have a paella pan use only the one pan for the whole recipe. If fresh shrimp and clams are not available use 18 oz (510g) of canned shrimp (drained and rinsed) and a 5-oz (140-g) can clams (drained). Add them for the last 15 minutes of cooking, pushing them well down into the rice mixture.

Serves 8

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