Michael's paella

Yield: 10 servings

Measure Ingredient
¼ cup Olive oil
4 pounds Chicken pieces
1 large Onion; diced
3 \N Red bell peppers; diced
5 cups Chicken stock OR low-sodium chicken broth
1 tablespoon Minced garlic
3 cups Short-grain rice
2 teaspoons Salt
1 teaspoon White pepper
½ teaspoon Saffron
3 pounds Plum tomatoes peeled, seeded & chopped
16 larges Shrimp
16 \N Clams
16 \N Mussels
\N \N Lemon wedges for garnish

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. ~--

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