Paella Stew Recipe
Ingredients
| Water | 3 1/2 Cup (16 tbs) | |
| 2 teaspoons chicken-flavored bouillon granules | ||
| Tomatoes | 1 Can (10oz), undrained | |
| Celery | 1 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Dried oregano | 1/4 Teaspoon | |
| Saffron | 1/4 Teaspoon | |
| Medium shrimp | 1 pound, deveined | |
| Artichoke hearts | 1 Can (10oz), quartered | |
| 1 cup frozen English peas, thawed | ||
| Hot cooked rice | 1 Cup (16 tbs), parboiled | |
| Cooked chicken | 3/4 Cup (16 tbs) | |
Directions
Combine first 8 ingredients, bring to a boil.
Cover, reduce heat, and simmer 30 minutes or until onion is tender.
Add remaining ingredients, bring to a boil.
Cover, reduce heat, and simmer 5 minutes or until shrimp are done.
Cover, reduce heat, and simmer 30 minutes or until onion is tender.
Add remaining ingredients, bring to a boil.
Cover, reduce heat, and simmer 5 minutes or until shrimp are done.
Chef
