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Paella

List of Ingredients




3 boneless Chicken Breasts
1/2 cup Olive Oil, divided
2 cloves Garlic, minced
1 Green Bell Pepper, deseeded and chopped
1/3 cup Onion, finely chopped
2 teaspoon Paprika
1/2 teaspoon Black Pepper
2 cups regular Long-grain Rice
12-oz. package frozen Peas
2 large Tomatoes, peeled and chopped
4 cups Chicken Stock or Broth
1/4 teaspoon Saffron
1 lb. raw Shrimp, shelled and cleaned
16 Clams, rinsed in the shell
1/2 cup fresh Parsley, chopped
Lemon wedges for garnish

Recipe



Cut the chicken breast halves into about two dozen
small pieces; set aside. Warm one-quarter cup of the olive oil over medium heat in two separate heavy skillets. Place half of the chicken in each of the two skillets and brown well. Add half the garlic, green pepper, onion, paprika, and black pepper to each skillet, and stir to blend. Sauté the mix for 3 to 5 minutes, then remove from the heat. Add half the rice, peas, and tomatoes to each pan. Meanwhile, in a separate saucepan, bring the chicken stock to a boil. Add the saffron to the warming chicken stock and stir until dissolved. Add half the warmed chicken stock to each skillet and return the pans to the stove top, cooking over medium-high heat for about 10 minutes. Add half the shrimp to each skillet, blending them down into the mix to make sure they are well covered by the liquid.

Cover the skillets, reduce the heat, and simmer for 10 to 15 minutes or until the rice becomes tender. Pre-heat the oven to 350 degrees. Uncover the skillets and stir lightly with a fork. Place the skillets in the oven, uncovered, and bake for another 15 minutes, or until nearly all of the liquid is absorbed.

Meanwhile, scrub the clam shells with a brush to clean and rinse. Put the clams in a steamer or place in a sieve over a pot of boiling water and cover tightly to steam until the shells open. This usually takes about 10 minutes.

Remove the Paella from the oven and sprinkle each skillet with half the chopped parsley. Top the skillets with half the clams and serve with fresh lemon wedges.

Tips: If you happen to have a large Paella pan, you can use the one pan to prepare this recipe, rather than two skillets. Also, if fresh shrimp and clams are out of season in your part of the world, you may substitute 10 oz. of canned shrimp and a 5-oz. can of clams. You will need to drain the cans and add the partially prepared seafood during the last 15 minutes of baking, pushing the seafood down into the rice mixture to stay moist in the liquid.