West Indies Paella Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Chicken, cut in 12 pieces (cut breasts in 4 pieces), up to 3
1/3 cup: Spanish olive oil,
1 medium: Onion, sliced
2 Cloves: garlic, crushed
1: Green pepper, cut into 1" pieces
1/2 tsp: Salt,
1 cup: Uncooked long-grain rice,
1 cup: Stewed tomatoes, (or canned), cut up
1/4 lbs: Chorizo, or garlic-flavored sausage
1: Dozen raw shrimp, shelled and cleaned (optional)
1 cup: Chicken broth,
1 cup: Spanish sherry,
1/4 tsp: Spanish saffron, optional
1 package: Frozen green peas, or frozen artichoke hearts (10 oz)
1: Dozen mussels, optional
Directions:
Wash and dry chicken pieces. Brown in heated oil in a large skillet until
golden on all sides. With tongs, remove from skillet and set aside. To
drippings in skillet, add onion, garlic, green pepper, and salt; saute
until lightly browned; add saffron and salt and cook until vegetables are
soft. Add rice, stir to coat evenly with oil. Return chicken to skillet.
Add tomato pieces, chorizo, chicken broth, sherry and shrimp; bring to
boil. Lower heat and simmer, covered, stirring once or twice, for about 20
minutes or until half the liquid is absorbed. Add the frozen peas or
artichokes and simmer about 15 minutes longer, or until all ingredients are
tender and most of the liquid is absorbed. If using mussels, you can steam
them in a little water until the shells open and use as garnish.
This is a very basic recipe for paella. There are endless variations and
combinations that accomodate any taste or availability. Hot peppers, canned
pimientos and/or capers suit some tastes. Ground coriander (1/2 teaspoon)
or oregano (1 teaspoon) can be used in seasoning. Clams can be substituted
for mussels, and often one finds both shrimp and clams and mussels in a
good paella. Fresh coriander leaves on top are a fine addition. Good
accompaniments are fried plantains, green salad, French bread.
MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98
Recipe by: CIA Cookbook Recipes
Posted to MC-Recipe Digest by "abprice@wf.net" on Mar 23,
1998
Source from luhu.jp
golden on all sides. With tongs, remove from skillet and set aside. To
drippings in skillet, add onion, garlic, green pepper, and salt; saute
until lightly browned; add saffron and salt and cook until vegetables are
soft. Add rice, stir to coat evenly with oil. Return chicken to skillet.
Add tomato pieces, chorizo, chicken broth, sherry and shrimp; bring to
boil. Lower heat and simmer, covered, stirring once or twice, for about 20
minutes or until half the liquid is absorbed. Add the frozen peas or
artichokes and simmer about 15 minutes longer, or until all ingredients are
tender and most of the liquid is absorbed. If using mussels, you can steam
them in a little water until the shells open and use as garnish.
This is a very basic recipe for paella. There are endless variations and
combinations that accomodate any taste or availability. Hot peppers, canned
pimientos and/or capers suit some tastes. Ground coriander (1/2 teaspoon)
or oregano (1 teaspoon) can be used in seasoning. Clams can be substituted
for mussels, and often one finds both shrimp and clams and mussels in a
good paella. Fresh coriander leaves on top are a fine addition. Good
accompaniments are fried plantains, green salad, French bread.
MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98
Recipe by: CIA Cookbook Recipes
Posted to MC-Recipe Digest by "abprice@wf.net"
1998
Source from luhu.jp