May 2000 - Paella

2 c. rice, washed
1 large onion, chopped
1 large Green pepper, chopped
1 large clove garlic, minced
3 ripe Italian tomatoes, peeled and chopped
1 lb. shrimp. Cleaned and deveined
8 serving-size pieces of chicken
1/4 lb. lean pork cut in cubes 1/4 lb. clans in shell, washed (optional)
3 c water heated to boiling to which chicken bouillon cube, or 2 t. powdered consommé has been added
1 T. salt
1 t. saffron
1/2 pkg. frozen peas
1/2 c. oil, preferably olive oil

Note:
Paella is traditionally cooked in a special pan called a “PAELLERA” which is used for the frying and the cooking. But, a skillet may be used for the frying and a large corning ware dish or Dutch oven with a lid for the final cooking.

Method:
Fry pork and chicken until almost done. Remove and set aside. Sauté onions and peppers until onions are golden, then add tomatoes and garlic. Cook 5 min. over medium heat, stirring frequently. Add seafood and cook until shrimp turn pink. Add rice and stir fry one minute.

At this point, remove mixture to a large (12”) corning ware dish or Dutch oven. Stir in boiling water with bouillon cube. Place chicken and pork on top. Sprinkle over top the saffron, salt and frozen peas, stirring gently. Bring to a gentle boil and then lower setting to low heat. Cover and cook until rice is done, about 15 minutes. Serves 6-8.

Kitchen Tips

"When grating cheese, first spray the grater with nonstick cooking spray. The cheese will fall right off with no sticking."

Be sure to put this page in your Favorite Places by using the keystrokes, CTRL + D on your keyboard.