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Shellfish
Paella
Ingredients:
1 teaspoon
saffron threads
⅓ cup water
¼ cup extra-virgin olive oil
2 pound
chicken breast, skinless and boneless, cut into 4 pieces each
1 yellow onion,
chopped
1 red bell
pepper, seeded, diced
1 green bell
pepper, seeded, diced
4 cloves
garlic, chopped
3 small tomatoes,
diced
1½ cups
long-grain white rice
3 cup chicken
broth
1 teaspoon
salt
½ teaspoon fresh
ground black pepper
12 shrimp,
peeled
12 clams
12 mussels
1 cup green
peas
1 cup green
beans, trimmed, chopped
Preparation:
Dissolve
water and saffron in a small bowl; set aside.
Heat oil in a
very large skillet or shallow pan over medium-high heat.
Add chicken
and brown on all sides, about 4 to 5 minutes; remove and set aside.
Add onion and
bell peppers to pan; cook until softened and golden, stirring occasionally,
about
5 minutes.
Add garlic
and cook until fragrant, about 1 minute.
Add tomatoes,
rice, reserved saffron, chicken, broth, salt, and pepper; bring to a boil over
high
heat.
Reduce to a
simmer, cover, and cook 30 minutes.
Add shrimp,
clams, and mussels; cover and cook 10 minutes.
Add peas and
beans; stir and cook 5 minutes.
If there is
additional liquid in pan, bring to a boil over high heat; cook until thickened.
Serve hot.
You can
combine this excellent recipe with some others from our collection.
Serve 6.
Enjoy this recipe and many more at bestestrecipes
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