Paella
Here's another one of those recipes that's hard to categorize: it's got chicken and rice and shrimp and all sorts of other good stuff. But I usually think of it as primarily a seafood dish, so that's why you found it here.
Inexpensive it ain't, but it sure is tasty!!
5 Tbsp. olive oil
1 cup sliced onion
1 cup sliced green pepper
1/2 cup sliced red pepper
1 cup sliced celery
4 garlic cloves, minced
2 cups raw rice
4 cups chicken broth
1/2 tsp. saffron or turmeric
1 boneless, skinless chicken breast cut into 1-inch wide strips
2 cups 1-inch wide strips cooked ham
3 hot or sweet Italian sausages, cooked and cut into 1-inch pieces
1/2 lb. cooked shrimp, peeled
Heat 3 tablespoons of the olive oil in a paellero or large skillet and sauté the onion, green pepper, red pepper, celery and garlic just until soft.
Stir in the rice, followed by the chicken broth and saffron. Bring to a hard boil, stir, and continue boiling for 5 minutes. Turn the heat down to low, cover the paellero, and let the mixture cook until the rice is tender, about 15 minutes. If the rice is not yet tender and there is little or no broth left in the paellero, add a little water and continue cooking until the rice is done.
While the rice is cooking, heat 2 tablespoons of olive oil in a small skillet and lightly brown the chicken strips. When the rice is tender, add the chicken, ham and sausage to the paellero. Cook for 10 minutes, stirring frequently. Stir the shrimp into the paella and cook it just long enough to heat the shrimp, about 2 to 3 minutes. Serve immediately.
Makes 4 servings.
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