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Basque Style Paella

basque, cheese, chicken, rice, shellfish
spanish

4 whole chicken breast,
1 halved
1 salt and pepper (freshly
1 ground)
1/4 cup butter, melted
1/4 teaspoon ground coriander seed
1/3 cup cooking sherry
4 cloves garlic, minced
1 medium onion, chopped
5 1/2 cup long grain white rice
1/3 cup spanish olive oil
1 green pepper, cut in 1/2
1 inch long strips
2 cup clam broth
1 cup chicken broth
1 lb ripe tomatoes, chopped
1/2 teaspoon salt
1 1/2 teaspoon sugar
1 lb medium-size shrimp, shelled
1 and deveined
1 dozen clams
1 dash cayenne pepper
3/4 cup pimento-stuffed green
1 olives

Place chicken breast, skin side up, in greased 13X9X2" baking pan. Season with salt and pepper. Brush with melted butter. Sprinkle with coriander, cover with foil and bake at F350 for 40 minutes. Uncover;sprinkle with sherry and bake 20 minutes longer,basting occasionally with pan drippings. Cook garlic, onion , and rice in hot olive oil in large skillet until golden. Add green pepper, broth, tomatoes,salt and sugar. Cover and simmer gently for 25 minutes. Stir occasionally. Stir in chicken, shrimp, clams, cayenne, and olives. Cover and continue cooking 5 minutes, or until clams pop open and liquid is absorbed. From: Inge Fronda Date: 17 Oct 96 International Cooking Ä

Yield: 1 servings

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