Paella (saffron rice with seafood andchicken)

Serves: 6


* See note below.


* Olive oil 1 frying chicken cut in serving pieces or six breasts split or a skinned and boned chicken cut into bite-size pieces 1/2 pound lean pork diced or firm white fish fillet cut in small pieces 1/2 pound garlic seasoned pork sausage 8 to 16 large green shrimp, shelled and deveined 1 pound cooked lobster meat (optional) 1 large onion, finely chopped 1 medium sized sweet red or green pepper cut into strips 1 1/2 inches long and 1/4 inch wide 4 small cloves garlic, finely chopped 4 large tomatoes, peeled, seeded and chopped 1/2 teaspoon saffron 3 cups chicken broth (made with chicken stock base) 1 1/2 cups uncooked rice Salt and pepper to taste 1 package frozen peas or string beans or artichoke hearts (string beans or artichoke hearts may be either added or substituted for peas, or all thee ingredients may be used) Sauté the chicken in olive oil until brown. Remove from pan and sauté pork or fish in olive oil until brown, then remove. Sauté sausage until brown, remove and drain on paper towel. Pour off the fat, then add 1/4 cup olive oil. Sauté shrimp and lobster for 3 minutes then remove. Add onion, garlic, and red or green pepper to pan and sauté until onion is transparent but not brown. Add tomatoes and simmer for 5 minutes. Return all the meat, chicken and fish to the pan, sprinkle with salt and pepper, heat through.

Add saffron to 1/2 cup of hot chicken broth, then mix it with the remaining broth. Pour over the ingredients in the pan and stir well. Bring to a boil, add rice and simmer uncovered for 15 minutes. Stir well and add peas, string beans or artichokes for 15 to 18 minutes more or until rice is done. If it becomes dry more broth may be added. Garnish with lemon slices.

Paella is best cooked and served in a regular paella pan but an electric skillet or heat proof casserole may be used. Any kind of shellfish such as mussels and clams may also be used in this dish. It all depends on where you live and what is available. (If mussels and clams are used, place on top of the dish uncooked for the last 15 to 18 minutes making sure that their hinges are downward.) Serve with a green salad.

Paella may be cooked in the oven when rice is added instead of on top of the stove. If this method is used, preheat oven to 400° about 45 minutes before serving time. Remove the chicken, meat and fish from the pan, pour in the broth and saffron. Add rice, bring to a boil over high heat. Remove from the heat, arrange chicken, meat and fish on top of the rice. Then scatter the vegetables at random. Set pan in the lowest part of the oven and bake uncovered 25 to 30 minutes, or until the liquid has been absorbed and the rice grains are tender but not soft. The paella should not be stirred after it goes in the oven.

This Paella (saffron rice with seafood andchicken) recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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Paella (saffron rice with seafood andchicken)
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