Search for anything:

Paella

chicken - breast, shellfish, rice

1 chicken; about 3 pounds
1/2 cup all-purpose flour
1 salt and pepper
3 tablespoons olive oil
1 onion; coarsely chopped
2 cloves garlic; finely chopped
3 large tomatoes; peeled, seeded, diced or
2 cans (28 oz) plum tomatoes; drained, seeded, chopped
2 sweet red peppers; cut in large chunks
1 1/2 cups short or long grain rice
1/2 teaspoon saffron threads; or
1/4 teaspoon saffron powder
3 cups hot chicken stock
1/2 pound raw shrimp; peeled and deveined
1/2 pound scallops
1/2 pound mussels; cleaned
3 tablespoons chopped chives or green onions

Start with a light cheese spread or dip for crudités and finish with a refreshingly tart lemon or lime mousse. Cut chicken into 10 pieces. Dredge in flour; season with salt end pepper to taste. In large deep skillet or Dutch oven, heat oil over medium high heat. Cook chicken in batches for 5 to 10 minutes or until browned. Remove chicken from skillet and set aside. Discard all but about 3 tablespoons of the fat from skillet. Cook onion with garlic over medium-high heat for about 3 minutes or until tender. Add tomatoes with peppers; cook for 5 minutes or until softened. Add rice, stirring to coat well. Dissolve saffron in stock; stir into rice mixture Bring to boil: reduce heat to low. Return chicken to skillet: simmer gently covered, for 40 minutes. Arrange shrimp, scallops and mussels in rice mixture; cover and cook for 10 to 15 minutes or until rice is tender, most of the liquid has been absorbed, mussels have opened (discard any that haven't). scallops are opaque and shrimp have turned pink and chicken is no longer pink inside. Season with salt and pepper to taste. Sprinkle with chives.

Contributor: Canadian Living - February,1988

Yield: 6 to 8 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU