Spanish: Paella 20 by Recipe Cottage

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	Paella 20

		Seafood Paella Yield: 6 Servings 1 lg onion [chopped] 2 cloves garlic [chopped] 1/4 cup oil 1 1/2 cup rice 1/8 tsp saffron 1 bay leaf 3 cups chicken broth 1 lb shrimp [peeled/deveined] 18 clams 18 mussels [washed] 2 Tbsp pimentos [chopped] 1 cup baby peas Saute onions and garlic in the oil in a skillet `til tender, then add the rice and saffron and saute for 5 more min. Stir in the bay leaf and 2 cups of the broth and simmer, uncovered, for 10 min. Add the remaining broth and the shrimp, simmer for 5 min. add the clams and the mussels and any additional broth (if necessary). Cook for 10 min. or `til the shells open. Discard the shells and the bay leaf, adding the pimento and the peas, salt and pepper to taste, heat to desired serving temp, and serve.