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Paella

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  1 Hour 5 Minutes
  Makes 8 servings
Tony-Award winning actress Chita Rivera has been delighting the audiences with her amazing performance ad dynamic dancing since she was sixteen years old. Over the years, her tremendous talent has brightened the lights of Broadway and made theatrical history. The following recipe is for here favorite dish...paella.
RECIPE INGREDIENTS
1/2 cup flour
4 chicken breasts, split, skinned, and halved (8 pieces)
6 tablespoons vegetable oil
24 clams, well scrubbed
24 mussels, well scrubbed
4 cups boiling chicken broth or water
2 cloves garlic, unpeeled, plus 3 cloves minced
1 large onion, finely chopped
3 cups long-grain rice
Generous pinch of saffron, soaked in 2 tablespoons water.
1 pound chorizo, pepperoni, or poached hot Italian sausages, sliced 1/2 inch thick
1 1/2 cups peeled, seeded, and chopped fresh tomatoes, or one 14 1/2-ounce can chopped Italian plum tomatoes, drained
12 raw shrimp, unpeeled
5 ounces frozen peas, thawed in boiling water and drained
One 4-ounce jar pimientos, drained, sliced, and warmed, for garnish
DIRECTIONS
Lightly flour the chicken breasts and set aside.


In a large, heavy skillet or stockpot, heat the oil. Add the chicken and brown on all sides, then reduce the heat and continue to cook until the chicken is tender, about 20 minutes.


In 2 separate pans, steam the clams and mussels each in 1 cup chicken broth or water with an unpeeled garlic clove just until the shells open, being sure to discard any that do not open. Drain the clams and mussels and set aside, reserving the broth.


Add the onion and minced garlic to the pan in which the chicken was cooked, and sauté, stirring until soft and golden, approximately 3 minutes. Scrape up the brown bits. Add the rice and cook, stirring, until it turns translucent, approximately 3 minutes. Add the saffron and the reserved clam and mussel broths and remaining 2 cups of broth or water to the rice and season with salt and pepper, to taste. Bring to a boil, then reduce the heat, and simmer the rice until the liquid has been absorbed and the rice is almost done, approximately 15 minutes, adding chicken stock or water if the liquid cooks away too fast.


Add the sausages and tomatoes and mix into the rice. Cook for 5 minutes. Add the shrimp to the rice and cook for 4 to 5 minutes, or until they turn pink. Add the peas; stir.


Arrange the chicken pieces and the opened clams and mussels on top of the rice. Garnish with warmed pimiento strips and serve immediately.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 892
Fat. Total: 36g
Fiber: 3g
Carbohydrates, Total: 72g
Sodium: 1066mg
% Cal. from Fat: 36%
Cholesterol: 160mg
Protein: 64g
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