Wok Paella Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Vegetable oil,
1/4 cup: Water, boiling
3 lbs: Broiler/fryer,
1 cup: Long-grain rice, uncooked
1/2 cup: Cooked ham, diced
1 tsp: Oregano,
1 large: Onion, chopped
1/4 tsp: Ground black pepper,
10 Milliliters: garlic, minced
1 lbs: Shrimp, shelled & deveined
28 ounce: Can peeled whole tomatoes,
10 ounce: Package frozen peas, thawed
-- crushed,
4 ounce: Jar pimiento,
2 tsp: Salt,
12: Little neck clams in shell -,
Saffron threads, crused
1/4 cup: Water,
Directions:
In electric wok add oil. Set heat control dial to 325~. When light
goes out, add chicken and brown lightly. Add ham, onion and garlic,
stirring frequently until onion is tender. Add tomatoes with liquid
and salt. Turn heat control dial to 250F; cover and cook 15 minutes.
Mix the saffron with boiling water and stir into chicken with rice,
oregano and pepper. Cover and cook 25 minutes, stirring occasionally.
Add shrimp, peas and pimiento. Cover and cook 10 minutes longer or
until shrimp is done.
Meanwhile, steam clams in a sauce pan with water until shells open
(5-8 minutes). Discard any clams that do not open. Garnish chicken
mixture with clams and serve immediately. (wrv)
Source from luhu.jp
goes out, add chicken and brown lightly. Add ham, onion and garlic,
stirring frequently until onion is tender. Add tomatoes with liquid
and salt. Turn heat control dial to 250F; cover and cook 15 minutes.
Mix the saffron with boiling water and stir into chicken with rice,
oregano and pepper. Cover and cook 25 minutes, stirring occasionally.
Add shrimp, peas and pimiento. Cover and cook 10 minutes longer or
until shrimp is done.
Meanwhile, steam clams in a sauce pan with water until shells open
(5-8 minutes). Discard any clams that do not open. Garnish chicken
mixture with clams and serve immediately. (wrv)
Source from luhu.jp