Quick Paella Recipe
Ingredients
| Tomatoes | 1 Can (10oz) | |
| Water | ||
| 1 cup Brand Rice | ||
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Olive oil | 2 Tablespoon | |
| 1 chicken-bouillon cube, crushed | ||
| Salt | 1/2 Teaspoon | |
| Pinch of powdered saffron | ||
| Cooked chicken | 1/2 Cup (16 tbs), diced | |
| Shrimp | 1 Can (10oz), drained, rinsed | |
| Frozen peas | 1 Cup (16 tbs), thawed | |
Directions
Drain tomatoes; reserve juice.
Chop tomatoes in large pieces.
Add water to juice to make 2-1/2 cups liquid.
In a large skillet, cook rice, onion and garlic in olive oil until golden.
Add tomato liquid, chicken-bouillon cube, salt and saffron; stir.
Bring to a boil.
Cover tightly.
Simmer 20 minutes.
Remove from heat.
Stir chicken, shrimp, peas and tomato pieces into rice.
Cover.
Heat about 5 minutes.
Chop tomatoes in large pieces.
Add water to juice to make 2-1/2 cups liquid.
In a large skillet, cook rice, onion and garlic in olive oil until golden.
Add tomato liquid, chicken-bouillon cube, salt and saffron; stir.
Bring to a boil.
Cover tightly.
Simmer 20 minutes.
Remove from heat.
Stir chicken, shrimp, peas and tomato pieces into rice.
Cover.
Heat about 5 minutes.
Chef
