Paella Recipe
Ingredients
| Oil | 1⁄3 Cup (5.33 tbs) | |
| Whole chicken breasts | 2 | |
| Chicken legs | 4 | |
| Chopped onion | 1 Cup (16 tbs) | |
| Garlic | 1 Clove (5 gm), pressed | |
| Canned chicken broth | 28 Ounce | |
| Pepper | 1 Teaspoon | |
| Salt | 3 1⁄2 Teaspoon | |
| Tarragon | 1⁄2 Teaspoon | |
| Paprika | 1⁄2 Teaspoon | |
| Saffron | 1 Teaspoon | |
| Rice | 2 Cup (32 tbs) | |
| Canned whole tomatoes | 35 Ounce | |
| Chorizos | 3 | |
| Shrimp | 1 1⁄2 Pound | |
| Clams in the shell | 12 | |
| Mussels in the shell | 6 | |
| Frozen peas | 5 Ounce | |
| Artichoke hearts | 1 Can (10 oz) |
Directions
Cook grease out of chorizos and strain.
Put aside to cool.
Saute chicken in oil.
Brown onion and garlic.
Add broth, pepper, salt, tarragon, paprika and saffron.
Bring to a boil.
Add rice.
Cook, covered, for 10 to 12 minutes.
Add tomatoes, peas, ground sausage, shrimp and chicken; simmer 30 minutes.
Add clams and mussels, cover & steam until shells open.
Add artichokes and serve.
Put aside to cool.
Saute chicken in oil.
Brown onion and garlic.
Add broth, pepper, salt, tarragon, paprika and saffron.
Bring to a boil.
Add rice.
Cook, covered, for 10 to 12 minutes.
Add tomatoes, peas, ground sausage, shrimp and chicken; simmer 30 minutes.
Add clams and mussels, cover & steam until shells open.
Add artichokes and serve.
Chef
