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PAELLA
(serves 6)
1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional -- saffron is very
expensive, a pinch
of it is all you need for taste but a richer color is
desired)
8 oz tomatoe sauce
1 tsp sugar
4 cups of rice
7 cups of water
salt
1/2 lb - 1 lb shrimp, leave shell on
1 lb scallops
Saute onion, parsley, and garlic in olive oil until the
onion begins to become transparent. Add saffron, chicken
bullion, chicken, peppers and saute until chicken has
become white. Add tomatoe sauce, sugar, food coloring.
Stir. Add rice & water and bring to boil. Salt to taste.
Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring
occasionally. Simmer 10 minutes covered, stirring
occasionally. If the rice appears to be getting too dry
during the last 10 minutes, add more water. If the rice is
too wet at the end of the 10 minutes, uncover and
evaporate unwanted liquid.
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