Wok paella

Yield: 6 servings

Measure Ingredient
¼ cup Vegetable oil
3 pounds Broiler/fryer
½ cup Cooked ham; diced
1 large Onion; chopped
10 \N Milliliters garlic; minced
28 ounces Can peeled whole tomatoes crushed
2 teaspoons Salt
\N \N Saffron threads; crused
¼ cup Water; boiling
1 cup Long-grain rice; uncooked
1 teaspoon Oregano
¼ teaspoon Ground black pepper
1 pounds Shrimp; shelled & deveined
10 ounces Package frozen peas; thawed
4 ounces Jar pimiento
12 \N Little neck clams in shell -
¼ cup Water

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)

Similar recipes