Spanish paella - gwhp32a
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Fryer -- cut up |
| ¼ | cup | Flour -- all-purpose |
| ¼ | cup | Olive oil |
| 2 | Carrots -- pared/sliced | |
| Lngthws | ||
| 2 | Onions -- peeled/quartered | |
| 1 | Celery -- rib with leaves | |
| 2 | cups | Chicken broth |
| 1 | Garlic clove | |
| ¼ | cup | Pimiento -- chopped |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Oregano -- ground |
| ¼ | teaspoon | Saffron -- ground |
| ⅔ | cup | Rice -- long-grain |
| 9 | ounces | Artichoke hearts -- |
| Frzn/thawed | ||
| ¾ | pounds | Shrimp -- cleaned/shelled/ra |
| 12 | Clams -- small in shells | |
Directions
Coat the chicken with mixture of flour, 1 tsp. salt and a dash of pepper. In a heavy skillet, brown the chicken in hot oil about 20 minutes. Place in a large kettle. Add the next 10 ingredients.
Cover and simmer 30 minutes. Add artichoke hearts, shrim Recipe By :