Paella
Hannah Wulczyn
ingredients
- 6 T oil
- 2-2 1/2 lbs chicken, cut up
- 1 (8-9 oz.) lobster tail, thawed and cut up
- 1 lb small shrimp
- 2 C minced onion (2 large)
- 2 cloves garlic, minced
- 1 lb long-grain rice
- 2 (13 1/4 oz.) cans chicken broth
- 3 large tomatoes, peeled and lg diced
- 1/2 t saffron
- 1 bay leaf
- 1/2 t salt
- 1/4 t pepper
- 1/2 lb hot italian sausage (1 inch pieces)
- 12 small clams, well scrubbed
- oregano
- chopped peppers
- 1 package frozen peas, cooked and drained
- 1/4 C pimentos, cut in strips
- paprika
directions
- 1
Heat oil in large, ovenproof pan
- 2
Brown chicken, reserve
- 3
Add lobster and shrimp to fat in pan
- 4
Cook and stir till shells are red
- 5
Remove from oil and shell shrimp when cool, reserve
- 6
Heat oven to 450°
- 7
Add 2 T oil to fat in pan
- 8
Add onions and garlic
- 9
Cook 2 minutes, stirring
- 10
Add rice, stirring to allow it to absorb fat
- 11
Add chicken, broth, tomatoes, saffron, bay leaf, salt, and pepper
- 12
Bring to a boil
- 13
Return chicken pieces to pan, cover
- 14
Bake for 10 minutes
- 15
Add sausage, lobster, shrimp, clams, peas, and pimentos
- 16
Cover and bake for another 20-25 minutes or until rice is tender
- 17
Discard bay leaf
- 18
Serve from pan or arrange on platter
Source: Unknown
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