 |
|
Paella
2 cups cubed cooked chicken
1 pound medium shrimp, peeled but leaving tails on
1 pound smoked sausage, sliced into 1 inch pieces
1/2 pound bay scallops
1 cup chopped onion
1 to 2 cloves garlic, minced
1/4 cup olive oil
3 cups water
1 1/2 cups uncooked long grain rice
16 oz. can stewed tomatoes
2 Tablespoons chicken bouillon granules (or 6 cubes)
2 to 3 teaspoons paprika
1/4 to 1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/4 teaspoon saffron or ground turmeric
8 oz. frozen snow peas
8 to 10 mussels, scrubbed and bearded
In a Dutch oven, cook sausage, onion and garlic in oil until onion
is tender. Stir in chicken, water, rice, tomatoes, bouillon,
paprika, peppers, and saffron. Bring to a boil; reduce heat and
simmer, covered, 20 minutes. Stir in shrimp and scallops, cover
and cook 5 minutes longer. Stir in peas and top with mussels.
Cover and cook until heated through and mussels have opened, about
5 to 10 minutes. Enjoy. (It goes without saying to discard any
mussels that have not opened!)
|
|
Paella 24