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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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My dad is from Spain and growing up we had the real thing for every holiday. I have been able to serve this to my extended family with no one the wiser and it is A LOT QUICKER AND EASIER than the traditional one and you don't need the Paella pan. Ingredients:
1 red pepper, chopped |
1 green pepper, chopped |
1 large onion, chopped |
3 tablespoons olive oil |
16 ounces stewed tomatoes |
1 (14 ounce) can chicken broth |
1 cup water |
2 cups parboiled rice (uncle ben's is parboiled) |
1 teaspoon turmeric |
1 teaspoon paprika |
2 garlic cloves, chopped |
1 lb shrimp |
1 lb scallops |
1 lb boneless skinless chicken |
Directions:
1. Chop the chicken into 1 inch chunks.
2. Salt, pepper and garlic powder the meat.
3. Brown in oil that has been heated in a large pot such as a Dutch Oven.
4. Remove chicken and add peppers, onion, garlic, and cook until soft (about 10 minutes).
5. Remove and put with chicken.
6. In the same pot, combine, the tomatoes (you may need to cut them depending on the brand) and the liquid with the broth and water.
7. Bring to a boil.
8. Add turmeric and paprika and stir in the rice.
9. Add the chicken and vegetables.
10. Cover tightly and reduce heat to simmer (low or med low).
11. Cook for 30-35 minutes or until all the liquid is absorbed.
12. Add shrimp and scallops be sure to PUSH THEM TO THE BOTTOM UNDER THE RICE.
13. Cook for 5-10 minutes uncovered or until the shrimp are pink.
14. You may add a can of peas which I don't but it is the traditional way.
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