Tuesday, October 16, 2012

Shellfish Paella

Shellfish Paella
Picture from bestestrecipes

Shellfish Paella


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


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 

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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