Paella a la pcb
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Ozburn (hbwk07a) | ||
| 3 | pounds | Chicken; 9 pieces (wishbone) |
| ⅓ | cup | Olive oil |
| 20 | Garlic; crush | |
| 2 | mediums | Onions; chop |
| 1 | medium | Green pepper; chop |
| ½ | teaspoon | Oregano |
| 1 | teaspoon | Saffron |
| 1 | tablespoon | Parsley; chop |
| 1 | teaspoon | Salt |
| Fresh pepper | ||
| 2 | Chorizo; sliced | |
| 1 | large | Tomato; peel, seed, chop |
| 2½ | cup | Rice; uncooked |
| 6 | cups | Chicken stock; boiling |
| 1 | pounds | Shrimp; shelled & deveined |
| ½ | cup | Fresh or frozen peas |
| 1½ | pounds | Lobster meat; cooked, cut pi |
| 12 | Raw mussels or clams; cleane | |
| ¼ | cup | Pimento slices; garnish |
Directions
Heat olive oil in a large heavy frying or paella pan and brown the chicken on all sides. Add garlic, onions, and green pepper. Sprinkle oregano, saffron, parsley, salt and pepper over chicken and add chorizos. Simmer for 10 minutes. If using a frying pan, transfer all ingredients to a large heavy casserole. On top of the stove, add tomato and rice. Stir gently and add stock and shrimp. Bring to a boil, reduce heat to a simmer and cook, covered, over medium high heat for 20 minutes. If paella pan is being used, at this point put it on lower shelf of a 400F oven for 20 minutes, uncovered. Add peas, lobster meat, and carefully blend into paella. Decorate top with lobster claws, mussels or clams, which have been steamed in a little seasonsed water until their shells have opened, and pimento strips.
Simmer casserole for 5 minutes and serve from the casserole, or return paella pan to the oven for 5 minutes more. (wrv)