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LOCATION: Recipes >> Rice >> One of the most classic dishes of Spain, paella is a grand

Print this Recipe    One of the most classic dishes of Spain, paella is a grand

creation of varied flavors and ingredients. Saffron, the world's most
expensive spice, baths the rice in a golden hue, while shellfish, meats,
sausages, and vegetables add color, texture, and contrast. Named after
the wide, shallow pan in which it is traditionally cooked, the dish is
perfect for a party...



1/2 cup Spanish Olive Oil
1/2 lb. pork, cut in pieces
1 chicken (1 3/4 lbs) cut up
2 onions, chopped
1 garlic clove, crushed
1/4 lb uncooked ham, cut in strips
salt, pepper (to taste)
4 cups bouillon
2 pinches saffron
1 bay leaf
1 3/4 cups uncooked rice
2 green peppers, cut in strips
4 tomatoes, peeled and cut up
1 cup green peas (fresh or frozen)
1 cup green beans (fresh or frozen)
1/4 lb cooked shrimp
2 oz canned mushrooms


Heat the olive oil in a large skillet. Add pork and chicken: cook
about 15 minutes, or until chicken is browned on all sides. Add onion,
garlic, and ham; cook about 5 minutes longer. Season with salt and
pepper. Add broth mixed with saffron and bay leaf; cook 30 minutes.
Remove bay leaf and add rice. Cover and continue cooking 15 minutes.

Meanwhile, heat 1 or 2 tablespoons olive oil in a heavy saucepan and add
pepper and tomatoes. Cook about 5 minutes and add peas, beans, and a
little broth to prevent the vegetables from scorching. Cover and cook
until vegetables are tender; add to rice mixture. Mix in shrimp and
mushrooms. Season to taste with salt and pepper. Heat to serving
... 6 to 8 servings


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