Michaels Paella Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Olive oil,
4 lbs: Chicken pieces,
1 large: Onion, diced
3: Red bell peppers, diced
5 cup: Chicken stock OR low-sodium chicken broth,
1 tbsp: Minced garlic,
3 cup: Short-grain rice,
2 tsp: Salt,
1 tsp: White pepper,
1/2 tsp: Saffron,
3 lbs: Plum tomatoes peeled, seeded & chopped
16 large: Shrimp,
16: Clams,
16: Mussels,
Lemon wedges for garnish,
Directions:
HEAT THE OIL in a casserole over medium heat and brown the chicken on
all sides, in batches if necessary. Remove the pieces as they are
done and add the onion and peppers. Cook 5 minutes, stirring.
Meanwhile, bring the chicken stock to a boil in a separate pot. When
the peppers and onions are done, reduce heat to low and add the
garlic, rice, salt and pepper. Stir to coat the rice with the oil.
Add the stock and the saffron. Add the tomatoes. Replace the chicken
pieces, cover and cook for 25 minutes. Add the shrimp and cook
another 10 minutes. If the pot has gotten too dry, add a little water
or more stock. Add the clams and mussels and cook until they open.
Remove from the heat and serve from the casserole. Accompany with
lemon wedges. ~--
Source from luhu.jp
all sides, in batches if necessary. Remove the pieces as they are
done and add the onion and peppers. Cook 5 minutes, stirring.
Meanwhile, bring the chicken stock to a boil in a separate pot. When
the peppers and onions are done, reduce heat to low and add the
garlic, rice, salt and pepper. Stir to coat the rice with the oil.
Add the stock and the saffron. Add the tomatoes. Replace the chicken
pieces, cover and cook for 25 minutes. Add the shrimp and cook
another 10 minutes. If the pot has gotten too dry, add a little water
or more stock. Add the clams and mussels and cook until they open.
Remove from the heat and serve from the casserole. Accompany with
lemon wedges. ~--
Source from luhu.jp