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This Recipe contributed by: | ||||||||||
| PAELLA (serves 6) 1/3 cup of Olive Oil 1 Small Onion, minced 2-3 cloves of garlic, crushed 3-5 tbsps minced fresh parsley 1 generous pinch of saffron 2 tbsps of chicken bullion 3 skinless Chicken Breasts, cut in large chunks 2 green peppers, sliced 1 red pepper, sliced 1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch of it is all you need for taste but a richer color is desired) 8 oz tomatoe sauce 1 tsp sugar 4 cups of rice 7 cups of water salt 1/2 lb - 1 lb shrimp, leave shell on 1 lb scallops Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid. ENJOY! | ||||||||||
| (Updated: 29 Apr 2007) | ||||||||||
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