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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Paella is a Spanish dish traditionally made with rice, saffron, a variety of meat and shellfish, garlic, onions, peas, tomatoes and other vegetables. It's named for the wide, shallow pan it's cooked in, but I cook mine on the stovetop with delicious results. Ingredients:
4 cups chicken broth |
2-1/2 cups uncooked long grain rice |
1 cup chopped onion |
4 garlic cloves, minced, divided |
1 teaspoon salt |
1/2 teaspoon ground turmeric |
1/4 teaspoon pepper |
1 bay leaf |
1 large green pepper, julienned |
3 green onions, sliced |
1 teaspoon minced fresh parsley |
1 teaspoon dried thyme |
1/4 teaspoon hot pepper sauce |
2 tablespoons olive oil |
1 cup sliced fresh mushrooms |
2 medium tomatoes, chopped |
2 cups frozen peas |
1/2 pound uncooked medium shrimp, peeled and deveined |
2 tablespoons lemon juice |
1 pound boneless skinless chicken breasts, thinly sliced |
Directions:
1. In a saucepan, combine the broth, rice, onion, half of the garlic, salt, turmeric, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender.
2. Meanwhile, in a large skillet, saute the green pepper, onions, parsley, thyme, hot pepper sauce and remaining garlic in oil for 2 minutes. Add mushrooms. Cook until green pepper is crisp-tender. Add tomato and peas; heat through.
3. Discard bay leaf; add rice mixture to vegetable mixture and keep warm. In a nonstick skillet, cook and stir shrimp in lemon juice for 2 minutes. Add chicken; cook until chicken is no longer pink and shrimp has turned pink, about 3-5 minutes. Add to rice mixture; toss. Yield: 10-12 servings.
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