Florida Paella Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Garlic | 1 Clove (5gm) | |
| 1 frying chicken, cut into serving pieces | ||
| 1 chorizo (spicy, Spanish-style sausage), 6 to 8 ounces | ||
| Tomatoes | 3 , chopped | |
| 1 onion, peeled and chopped | ||
| 1 red bell pepper, seeded and chopped | ||
| Paprika | 1 Teaspoon | |
| Black pepper salt | 1 To taste | |
| 1 fresh artichoke, cut into eighths, with tough outer edges removed | ||
| Chicken broth | 3 Cup (16 tbs) | |
| Tomato sauce | 1 Cup (16 tbs) | |
| Rice | 2 Cup (16 tbs), uncooked | |
| 1-1/2 teaspoons saffron threads, soaked in warm water | ||
| Raw shrimp | 1 pound, peeled | |
| Frozen green peas | 1 Cup (16 tbs) | |
| Spanish olives | 12 Large | |
| Scallops | 12 | |
| Pimento | 2 Tablespoon, chopped | |
| Fresh parsley | ||
| Fresh lemon wedges | ||
Directions
Heat oil in a large, heavy iron skillet or paella pan.
Add garlic and cook a few minutes; remove and reserve garlic.
In the same skillet, brown chicken and chorizo; drain fat.
Add tomatoes, onion, bell pepper, paprika, salt, pepper and artichoke pieces to chicken and chorizo.
Cook 10 minutes.
Add chicken broth and tomato sauce.
Bring to a boil.
Add rice and saffron.
Reduce heat and simmer, uncovered, 15 to 20 minutes.
Add shrimp, peas, olives, scallops, pimentos and reserved garlic.
Cook 2 to 3 minutes, or until shrimp is cooked.
Garnish with parsley and lemon wedges.
Add garlic and cook a few minutes; remove and reserve garlic.
In the same skillet, brown chicken and chorizo; drain fat.
Add tomatoes, onion, bell pepper, paprika, salt, pepper and artichoke pieces to chicken and chorizo.
Cook 10 minutes.
Add chicken broth and tomato sauce.
Bring to a boil.
Add rice and saffron.
Reduce heat and simmer, uncovered, 15 to 20 minutes.
Add shrimp, peas, olives, scallops, pimentos and reserved garlic.
Cook 2 to 3 minutes, or until shrimp is cooked.
Garnish with parsley and lemon wedges.
Chef
