Seafood: Paella

By JoFClark

Ingredients

• 2 cups cooked chicken
• 4 cups hot chicken broth
• 1/4 cup olive oil
• 2 cloves garlic
• 2 cups rice
• 2 t saffron
• Peas sweet red peppers
• Artichoke hearts
• 8 thin slices Chorizo sausage
• Shrimp
• Clam lobster dainties
• Variation
• Onions
• Chicken stock
• Rice
• Saffron
• Chicken, sausage and seafood
• Chorizo
• Lobster
• Lemon juice
• Shrimp
• Mussels
• Garlic
• Onion
• Green pepper
• Peas

Preparation

Step 1

Peat oven to 350 degrees.
Use a paella pan or a generous lidded casserole dish.

Have ready
2 cups cooked chicken, cut in 1-1 1/2" pieces
4 cups of chicken stock

Heat briefly in casserole dish the olive oil and garlic
2 cups rice
Add the hot stock to which the saffron has been added.

Add peas, peppers, artichoke hearts & chorizo.e
Correct the seasonings.
Add the chicken.

Bake at 350 degrees for 15 minutes.

Add shrimp, clams, lobster, cover and steam about 10 minutes longer.

Variation Paella Valenciana

Sauté onions in olive oil. Put in approximately 3 cups od short grain rice. Salt. Stir over low heat. Add hot chicken stock. Add 2 1/2 cups per cup of rice. Add 2 pinches of saffron. Place in oven and cover with foil.

Cook at 400 degrees

Chicken, sausage & seafood
Heat olive oil in saucepan. Sauté lighted floured chicken. Add sausage & seafood with lemon juice, minced garlic. Add galic, onion, pepper and peas. Sauté mixture for 7-10 minutes.