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                             PAELLA (PRODIGY)

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Main Dish                        Poultry
                Fish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4   c            Olive oil
   4       lb           Chicken pieces
   1       lg           Onion -- diced
   3                    Red bell peppers -- diced
   5       c            Chicken stock
                        -OR low-sodium chicken broth
   1       tb           Minced garlic
   3       c            Short-grain rice
   2       ts           Salt
   1       t            White pepper
     1/2   ts           Saffron
   3       lb           Plum tomatoes
                        - peeled, seeded and chopped
  16       lg           Shrimp
  16                    Clams
  16                    Mussels

  HEAT THE OIL IN THE POT over medium heat and brown the
  chicken on all sides, in batches if necessary. Remove
  the pieces as they are done and add the onion and
  peppers. Cook 5 minutes, stirring. Meanwhile, bring
  the chicken stock to a boil in a separate pot. When
  the peppers and onions are done, reduce heat to low
  and add the garlic, rice, salt and pepper. Stir to
  coat the rice with the oil. Add the stock and the
  saffron. Add the tomatoes. Replace the chicken pieces,
  cover and cook for 25 minutes. Add the shrimp and cook
  another 10 minutes. If the pot has gotten too dry, add
  a little water or more stock. Add the clams and
  mussels and cook until they open. Remove from the heat
  and serve from the casserole. Accompany with lemon
  wedges.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 


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