Seafood > Soups & Stews > Spain > Paella >
Paella
Spanish Rice Stew with Clams, Mussels & Shrimp
3-1/4 C white rice
24 prawns or shrimp (optional)
1 dozen clams or mussels (optional)
1 each large green & red bell peppers, chopped
4 cloves garlic, minced
1 whole chicken, cut into serving pieces
Paellero Blend Seasoning (to taste)
1/2 C olive oil
2 tomatoes, sliced
1/2 C frozen peas, cooked
Water or chicken stock
If using seafood, bring a large pot of salted water to a boil. Add clams or mussels; boil gently until fully cooked or shells open. Add shrimp the last five or ten minutes of cooking time; shrimp will turn pink when fully cooked. Drain seafood and set aside.
Add olive oil to a large skillet or Paella pan (see photo above); heat until olive oil smokes. Season the chicken with Paellero Blend Seasoning; add the chicken pieces to hot olive oil and fry on all sides. Add the minced garlic and chopped bell peppers; fry until soft. Add the rice; mix well and then add the tomatoes. Pour in enough water or chicken stock to cover the rice; cover and cook on low heat for about twenty minutes. Five minutes before the end of cooking time, arrange the shrimp on top of the mixture, along with the clams, mussels and peas. Serve.
Recipe featured in the Global Seafood Cookbook.
*Paella image (C) Manuel M. Vicente (2004). Used under the Creative Commons Attribution 2.0 Generic license, a freely licensed media file repository.
Related Link:
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
