All-Meat Paella Recipe
Ingredients
| Cooking oil | 1 Cup (16 tbs) | |
| Pork loin - 1 1/2 pounds, cut into small squares | ||
| Chicken breasts | 2 | |
| Veal - 1 pound, sliced thin | ||
| Chicken livers | 1/4 pound | |
| Chorizo sausage - 1/2 pound, cut into 1/4 inch slices | ||
| Bell peppers | 2 To taste | |
| Canned whole pimentos - 2, cut into 1/2 inch pieces | ||
| Fresh mushrooms - 1/4 pound, sliced thin | ||
| Garlic - 3 large cloves, minced fine | ||
| Spanish onion | 1 | |
| Saffron powder - 1/2 teaspoon | ||
| Oregano | 1 Teaspoon | |
| Chicken broth - 4 to 5 cups | ||
| Shrimp | 1/2 pound, deveined | |
| Rice | 2 Cup (16 tbs) | |
| Salt | 3 Teaspoon | |
| Pepper red | 1 To taste | |
| Black pepper | 1 To taste | |
| Frozen green peas package | 1 | |
Directions
GETTING READY
1) In a flat, round pan, heat 1/2 cup of oil.
2) Saute pork until it turns deep brown. Remove and keep aside.
3) Saute chicken, veal and chicken livers, separately, until well browned. Remove and keep aside.
4) Next, saute sausage, remove and keep aside.
5) In the same oil, wilt peppers and mushrooms. Remove and keep aside.
6) Clean the pan well.
MAKING
7) In the same pan, add 1/2 cup of oil.
8) To the hot oil, add garlic, onion, saffron and oregano, stirring well.
9) Saute for 5 minutes, stirring often.
10) To this, add broth, pork, chicken, sausage, veal, livers, peppers, pimentos, mushrooms, shrimp and rice.
11) Bring the mixture to a boil.
12) With salt and pepper, season the mix.
13) Reduce heat and simmer again for 10 minutes.
14) Gradually add peas and simmer for 15 to 25 more minutes, stirring gently few times.
SERVING
15) Paella is traditionally eaten from the pan.
1) In a flat, round pan, heat 1/2 cup of oil.
2) Saute pork until it turns deep brown. Remove and keep aside.
3) Saute chicken, veal and chicken livers, separately, until well browned. Remove and keep aside.
4) Next, saute sausage, remove and keep aside.
5) In the same oil, wilt peppers and mushrooms. Remove and keep aside.
6) Clean the pan well.
MAKING
7) In the same pan, add 1/2 cup of oil.
8) To the hot oil, add garlic, onion, saffron and oregano, stirring well.
9) Saute for 5 minutes, stirring often.
10) To this, add broth, pork, chicken, sausage, veal, livers, peppers, pimentos, mushrooms, shrimp and rice.
11) Bring the mixture to a boil.
12) With salt and pepper, season the mix.
13) Reduce heat and simmer again for 10 minutes.
14) Gradually add peas and simmer for 15 to 25 more minutes, stirring gently few times.
SERVING
15) Paella is traditionally eaten from the pan.
Chef
