Spanish Paella Recipe
Ingredients
| 1 3-pound ready-to-eat chicken, cut up | ||
| Water | 5 Cup (16 tbs) | |
| 2 carrots, sliced lengthwise | ||
| Onions | 2 , quartered | |
| 1 celery stalk with leaves | ||
| Salt | 3 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Rice grain | 2/3 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), crushed | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Pimiento | 1/4 Cup (16 tbs), diced | |
| Oregano | 1/2 Teaspoon | |
| 1/4 teaspoon Spanish saffron | ||
| 1 cup frozen peas, broken apart | ||
| Shrimp shell | 2/3 pound | |
| 1 dozen clams in shell, or 1 10 1/2 -ounce can clams | ||
Directions
Place chicken pieces in Dutch oven; add water and next 5 ingredients.
Bring to boil, reduce heat, cover, and simmer 1 hour or till just tender.
Remove chicken from stock; bone, cut up meat.
Strain stock; save 4 cups.
Fry rice and garlic in olive oil over medium heat, stirring constantly till rice is browned, about 10 minutes.
Add reserved chicken stock, pimiento, oregano, and saffron.
Cover, cook over low heat 15 minutes.
Add chicken, peas, shrimp, and clams.
Bring to boil, cover, then cook over very low heat 15 minutes.
Bring to boil, reduce heat, cover, and simmer 1 hour or till just tender.
Remove chicken from stock; bone, cut up meat.
Strain stock; save 4 cups.
Fry rice and garlic in olive oil over medium heat, stirring constantly till rice is browned, about 10 minutes.
Add reserved chicken stock, pimiento, oregano, and saffron.
Cover, cook over low heat 15 minutes.
Add chicken, peas, shrimp, and clams.
Bring to boil, cover, then cook over very low heat 15 minutes.
Chef
