 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
3/4 cup olive oil |
1 (2 1/2- to 3-pound) broiler-fryer, cut up |
1 pound boneless pork, cut into 1-inch cubes |
3 cloves garlic, crushed |
1/2 pound red snapper, cut into 2-inch pieces |
1/2 pound medium shrimp, peeled and deveined |
1/2 pound fresh crab meat, drained and flaked |
4 ounces fresh small scallops |
4 ounces fresh select oysters, drained |
1 medium onion, chopped |
1 medium-size green pepper, chopped |
1 quart chicken broth |
1 small tomato, peeled and chopped |
2 1/2 cups uncooked regular rice |
2 bay leaves |
dash of ground saffron |
1 drop yellow food coloring |
1 tablespoon salt |
1/4 teaspoon pepper |
1 (10-ounce) package frozen english peas |
1 (4-ounce) jar whole pimiento, drained and cut into strips |
1/2 cup chablis or other dry white wine |
lemon wedges (optional) |
Directions:
1. Heat oil in an 8 1/2-quart ovenproof Dutch oven. Add chicken, pork, and garlic; cook until chicken and pork are browned on all sides. Add red snapper, shrimp, crab meat, scallops, oysters, onion, and green pepper; cover and cook over medium heat 20 minutes or until snapper is fork tender. Add broth, tomato, and rice; bring mixture to a boil. Stir in bay leaves, saffron, food coloring, salt, and pepper; reduce heat, and cook over medium heat 10 minutes, stirring occasionally. Cover and bake at 350° for 15 minutes. Remove bay leaf.
2. Cook peas according to package directions; stir in pimiento. Spoon paella in center of platter and surround with peas. Sprinkle wine over paella; garnish with lemon wedges, if desired.
3. Note: 1/4 teaspoon ground saffron may be added for more flavor and color.
|
|