Paella

Photo by Darlene C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    cubes of fish bullion

  • a pinch of saffron

  • tsp smoked paprika

  • 6

    cups water

  • 1/2

    large onion, chopped

  • 1/2

    red bell pepper, chopped

  • 1/2

    cup parsley

  • 1/2

    tomato, chopped

  • 8

    piquillo peppers, sliced

  • 3

    garlic cloves, chopped

  • 6

    garlic cloves, peeled

  • 4

    chicked thighs, skinned

  • 1

    lb of shrimp, peeled

  • 1

    lb of clams or mussels

  • 2

    cups of rice

  • 1/2

    cup of olive oil

  • sea salt

Directions

13" Paella Pan 1 Preheat oven to 350 degrees 2 Put water on medium heat, add bullion, saffron and paprika. 3 Chop chicken into small pieces, rub with salt and paprika 4 in th paella pan, brown the chicken in olive oil.Remove 5 Add onion, bell pepper, chopped garlic and parsley to pan. 6 cook for 5 minutes on medium heat 7 add the rice and tomato to pan 8 coat the rice with olive oil and cook for 5 minutes 9 pour contents of saucepan into the paella pan. Bring to a boil 10 let simmer for 10 minutes 11 bury the chicken, shrimp and clams or mussels in the rice 12 scatter the cloves of garlic and piquillo peppers on top 13 place uncovered in oven for 20 minutes 14 cook until rice is done to your taste.

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