2 pounds skinless chicken breasts, legs, and thighs
1/4 cup olive oil
1/2 pound chorizo sausages (Chorizo is a highly seasoned, smoked, Spanish Sausage.)
2 large onions, chopped
3 cloves minced garlic
1 28-ounce can whole tomatoes, undrained, chopped
1/2 cup chicken broth, undiluted
1 1/2 teaspoons salt, divided
1 large bay leaf
1 cup long grain rice, uncooked
3/4 teaspoon oregano, dried
1/4 teaspoon white peppers
1/2 teaspoon dried, whole, saffron
1/4 cup boiling water
3 pounds shrimp, unpeeled, medium size
12 clams or mussles--fresh and clean
1 10-ounce package frozen green peas, tiny English
1 14-ounce can artichoke hearts, drained and halved
1 4-ounce jar diced pimiento, drained
Brown chicken in hot oil in a large Dutch oven; remove chicken, reserving oil in Dutch oven. Set chicken aside. Remove and discard casings from chorizo; add chorizo, onion, and garlic to oil in Dutch oven. Saute until chorizo is cooked and onion is tender, stirring to crumble meat. Add tomatoes, chicken broth, 1 teaspoon salt, and bay leaf; return chicken to Dutch oven. Cover and simmer 30 minutes. Add rice, oregano, remaining 1/2 teaspoon salt, and pepper to chicken mixture, stirring gently to combine.
Combine saffron and boiling water; stir well. Add saffron mixture to chicken mixture, stirring gently to combine. Cover and simmer 30 minutes.
Peel and devein shrimp; add shrimp and clams to chicken mixture. Cover and cook over medium heat 10 minutes or until shrimp turn pink and clams open. Remove bay leaf. Spoon mixture into a paella dish or onto a serving platter; keep warm. Cook peas according to package directions. Combine peas, artichoke hearts, and pimiento. Spoon vegetable mixture around chicken mixture.
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