Yield: 1 Servings
|2½ pounds||Chicken; cut in 12 pieces (cut breasts in 4 pieces), up to 3|
|⅓ cup||Spanish olive oil|
|1 medium||Onion; sliced|
|2 \N||Cloves garlic; crushed|
|1 \N||Green pepper; cut into 1\" pieces|
|1 cup||Uncooked long-grain rice|
|1 cup||Stewed tomatoes; (or canned), cut up|
|¼ pounds||Chorizo; or garlic-flavored sausage|
|1 \N||Dozen raw shrimp; shelled and cleaned (optional)|
|1 cup||Chicken broth|
|1 cup||Spanish sherry|
|¼ teaspoon||Spanish saffron; optional|
|1 pack||Frozen green peas; or frozen artichoke hearts (10 oz)|
|1 \N||Dozen mussels; optional|
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 (½ 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@..." <abprice@...> on Mar 23, 1998