Paella w/ sun-dried tomatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----waldine van geffen vghc | ||
| 1½ | tablespoon | Olive oil |
| 6 | Chicken legs; skin | |
| 1¼ | cup | Onion; chopped |
| 1 | cup | Green bell pepper; julienned |
| 2 | larges | Cloves garlic; minced |
| 1½ | cup | Long-grain rice; uncooked |
| 3 | cups | Chicken bouillon |
| 14½ | ounce | Can whole tomatoes; peeled |
| 1½ | cup | Sun-dried tomatoes; halved |
| 1 | cup | Dry white wine |
| 1 | tablespoon | Fresh orageno; chopped |
| Or | ||
| 1 | teaspoon | Dried oregano |
| 1 | tablespoon | Fresh thyme; chopped |
| Or | ||
| 1 | teaspoon | Dried thyme |
| ¼ | teaspoon | Red pepper flakes, or 1/2 te |
| 1½ | pounds | Clams and/or mussels; scrub, |
| ¾ | pounds | Medium shrimp; peeled |
| 1 | cup | Frozen peas; thawed |
| Salt and pepper | ||
Directions
Heat oil in a Dutch oven; add chicken and saute until brown on all sides, about 10 minutes. Add onion, bell pepper and garlic; saute, stirring 3 minutes. Add rice, broth, canned tomatoes, dried tomatoes, wine, oregano, thyme and pepper flakes. Bring to a boil, cover and simmer about 20 minutes until liquid is almost absorbed. Stir in clams and/or mussels; cook about 6 minutes until shells begin to open. Stir in shrimp and peas; cook 2 to 3 minutes until shrimp are opaque and all clam or mussel shells open. Season with salt and pepper. Source: The Sonoma Dried Tomato Cookboook (wrv)