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Spanish Paella
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== Description ==
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It's a wonderful presentation, serve out of the pan with a salad for a complete dinner
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* Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
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* serves 6
   
It's a wonderful presentation, serve out of the pan with a salad for a
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== Ingredients ==
complete dinner
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* 1 tablespoon [[olive oil]]
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* 2 [[bacon]] slices, chopped
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* 6 [[chicken]] thighs
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* ½ cup chopped [[onion]]s
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* ½ cup chopped [[celery]]
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* 2 [[garlic]] cloves, minced
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* 1 cup [[long-grain rice|long-grain white rice]]
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* 1 x 7-ounce jar roasted diced [[pimento]]s with juice
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* ½ teaspoon crushed [[saffron]] threads
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* 8 oz bottled [[clam juice]]
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* ¾ cup [[chicken stock]] or canned low-salt [[chicken broth]]
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* ¼ pound cleaned [[squid]], bodies cut into ½-inch rings
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* 18 large uncooked [[shrimp]], peeled, deveined
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* 6 [[clams]], scrubbed
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* 6 [[mussels]], debearded and scrubbed
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* ¾ cup frozen green [[peas]], thawed
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* [[lemon]] wedges
   
1 tablespoon olive oil
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== Directions ==
2 bacon slices, chopped
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# Preheat oven to 450°F.
6 chicken thighs
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# Heat olive oil in heavy large pot.
1/2 cup chopped onions
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# Add chopped bacon and cook about 6 minutes.
1/2 cup chopped celery
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# Drain bacon on paper towels.
2 garlic cloves, minced
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# Sprinkle chicken pieces with salt and pepper.
1 cup long-grain white rice
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# Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side.
1 7-ounce jar roasted diced pimentos with juice
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# Take out the chicken and set aside.
1/2 teaspoon crushed saffron threads
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# Add onions, celery, and garlic to pot and saute until it begins to brown, 8 – 10 minutes.
8 oz. bottled clam juice
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# Stir in rice, pimentos, and saffron.
3/4 cup chicken stock or canned low-salt chicken broth
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# Add clam juice and chicken stock to pot and bring mixture to simmer.
1/4 pound cleaned squid, bodies cut into 1/2-inch rings
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# Remove from heat.
18 large uncooked shrimp, peeled, deveined
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# Pour rice mixture into baking dish.
6 clams, scrubbed
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# Arrange chicken, shrimp, squid, clams and mussels (in their shells) on top.
6 mussels, debearded and scrubbed
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# Sprinkle with chopped bacon and peas.
3/4 cup frozen green peas, thawed
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# Cover and bake about 45 minutes, until rice is tender, chicken is cooked through, and clams and mussels have opened (discard any that don't open).
Lemon wedges
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# Serve with lemon wedges to 6 ravenous diners.
   
Preheat oven to 450�F. Heat olive oil in heavy large pot. Add chopped
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[[Category:Bacon Recipes]]
bacon and cook about 6 minutes. Drain bacon on paper towels. Sprinkle
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[[Category:Cathy's Recipes]]
chicken pieces with salt and pepper. Add chicken to bacon drippings in
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[[Category:Celery Recipes]]
pot and cook over medium heat until brown, about 7 minutes per side.
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[[Category:Chicken Recipes]]
Take out the chicken and set aside. Add onions, celery, and garlic to
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[[Category:Chicken stock and broth Recipes]]
pot and saute until it begins to brown, 8-10 minutes. Stir in rice,
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[[Category:Clam Recipes]]
pimentos, and saffron. Add clam juice and chicken stock to pot and
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[[Category:Clam juice Recipes]]
bring mixture to simmer. Remove from heat.
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[[Category:Long-grain rice Recipes]]
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[[Category:Mussel Recipes]]
Pour rice mixture into baking dish. Arrange chicken, shrimp, squid,
 
clams and mussels (in their shells) on top. Sprinkle with chopped
 
bacon and peas. Cover and bake about 45 minutes, until rice is tender,
 
chicken is cooked through, and clams and mussels have opened. (Discard
 
any that don't open.) Serve with lemon wedges to 6 ravenous diners.
 
 
 
== Contributed by: ==
 
* [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
 
 
[[Category:Catsrecipes]]
 

Latest revision as of 17:14, February 11, 2011

Description Edit

It's a wonderful presentation, serve out of the pan with a salad for a complete dinner

Ingredients Edit

Directions Edit

  1. Preheat oven to 450°F.
  2. Heat olive oil in heavy large pot.
  3. Add chopped bacon and cook about 6 minutes.
  4. Drain bacon on paper towels.
  5. Sprinkle chicken pieces with salt and pepper.
  6. Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side.
  7. Take out the chicken and set aside.
  8. Add onions, celery, and garlic to pot and saute until it begins to brown, 8 – 10 minutes.
  9. Stir in rice, pimentos, and saffron.
  10. Add clam juice and chicken stock to pot and bring mixture to simmer.
  11. Remove from heat.
  12. Pour rice mixture into baking dish.
  13. Arrange chicken, shrimp, squid, clams and mussels (in their shells) on top.
  14. Sprinkle with chopped bacon and peas.
  15. Cover and bake about 45 minutes, until rice is tender, chicken is cooked through, and clams and mussels have opened (discard any that don't open).
  16. Serve with lemon wedges to 6 ravenous diners.
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