Healthy Paella Valenciana Recipe
Ingredients
| Fryer chicken | 3 pound | |
| Olive oil | 1/4 Cup (16 tbs) | |
| 8 slices onion, 1/8 inch thick | ||
| 4 medium tomatoes, cut up | ||
| 1 1/2 cups uncooked regular rice | ||
| Chicken broth | 3 Cup (16 tbs) | |
| Paprika | 2 Tablespoon | |
| Salt | 2 Tablespoon | |
| Pepper | 1/2 Teaspoon | |
| Red cayenne pepper | 1/4 Teaspoon | |
| Saffron | 1/8 Teaspoon | |
| Shrimp | 2 Cup (16 tbs), cleaned | |
| Haddock fillets | 1 pound, cubed | |
| Lobster | 1 Can (10oz), drained | |
| Frozen green peas package | 1 , broken | |
| Artichoke hearts | 1 Can (10oz), drained | |
| 1 jar (4 ounces) sliced pimiento, drained | ||
Directions
Wash chicken pieces and pat dry.
In Dutch oven or heavy kettle, brown chicken in oil; remove chicken.
Pour off fat.
Add onion and tomatoes; cook and stir 5 minutes or until onion is tender.
Stir in rice, broth and next 5 seasonings.
Add chicken.
Cover tightly; simmer 20 minutes.
Gently stir in shrimp, fish, lobster and peas.
Cover; simmer 15 minutes longer.
Carefully stir in artichoke hearts and pimiento; heat through.
If desired, garnish with parsley.
In Dutch oven or heavy kettle, brown chicken in oil; remove chicken.
Pour off fat.
Add onion and tomatoes; cook and stir 5 minutes or until onion is tender.
Stir in rice, broth and next 5 seasonings.
Add chicken.
Cover tightly; simmer 20 minutes.
Gently stir in shrimp, fish, lobster and peas.
Cover; simmer 15 minutes longer.
Carefully stir in artichoke hearts and pimiento; heat through.
If desired, garnish with parsley.
Chef
