Paella I Recipe
This paella recipe is prepared with chicken and seafood and one of my oldest recipes for paella when I had started cooking. Cooked with veggies like carrots, onions, pepper and tomatoes, the paella is flavored with garlic, bay leaves and dired parsley along with saffron. the result is just lovely. This is one of my favorite paella recipes too and its so filling. try it and you will know why!
Ingredients
| Carrots | 1 Cup (16 tbs), sliced | |
| Onion | 1 Small, sliced | |
| Bay leaves | 2 | |
| Dried parsley | 1 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| Water | 3 Cup (16 tbs) | |
| Oil | 1/2 Cup (16 tbs) | |
| 2 broiler fryer chickens, cut in serving pieces | ||
| Garlic | 2 Clove (5gm), minced | |
| 1 green pepper, cut in thin strips | ||
| Saffron | 1 Teaspoon, crumbled | |
| Clams | 1 Can (10oz) | |
| Rice | 1 1/2 Cup (16 tbs), uncooked | |
| Salt | 1 Tablespoon | |
| Tomatoes | 2 Large, chopped | |
| Artichoke hearts | 1 Can (10oz) | |
| 1 pound cooked shrimp, shelled and deveined | ||
Directions
Place carrots, onion, bay leaves, dried parsley, pepper, and water in saucepan; simmer over low heat about 20 minutes, or until carrots are tender.
Meanwhile, heat oil in a large dutch oven or heavy kettle.
Brown chicken pieces in oil, a few at a time, removing as they are well browned.
In same oil, saute garlic, pepper strips, and saffron.
Return chicken pieces to Dutch oven.
Drain liquid from clams and add enough of this liquid to vegetable liquid to make 3 cups.
Pour over chicken in Dutch oven.
Bring to simmering and gradually stir in rice and salt.
Bake at 350°F 1 hour.
During last part of baking, prepare clams by cutting in half; chop tomatoes; cut artichoke hearts into quarters vertically.
Add clams, tomatoes, shrimp, and artichoke hearts to chicken rice mixture, and mix in carefully.
Return to oven for 10 to 15 minutes more, or until heated through.
Serve hot.
Meanwhile, heat oil in a large dutch oven or heavy kettle.
Brown chicken pieces in oil, a few at a time, removing as they are well browned.
In same oil, saute garlic, pepper strips, and saffron.
Return chicken pieces to Dutch oven.
Drain liquid from clams and add enough of this liquid to vegetable liquid to make 3 cups.
Pour over chicken in Dutch oven.
Bring to simmering and gradually stir in rice and salt.
Bake at 350°F 1 hour.
During last part of baking, prepare clams by cutting in half; chop tomatoes; cut artichoke hearts into quarters vertically.
Add clams, tomatoes, shrimp, and artichoke hearts to chicken rice mixture, and mix in carefully.
Return to oven for 10 to 15 minutes more, or until heated through.
Serve hot.
Chef
