Wok paella
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable oil |
| 3 | pounds | Broiler/fryer |
| ½ | cup | Cooked ham; diced |
| 1 | large | Onion; chopped |
| 10 | Milliliters garlic; minced | |
| 28 | ounces | Can peeled whole tomatoes crushed |
| 2 | teaspoons | Salt |
| 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 | Little neck clams in shell - | |
| ¼ | cup | Water |
Directions
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)