[edit] Ingredients
3 |
pounds chicken breasts, thighs, and legs |
¼ |
cup olive oil |
2 |
lrg onions chopped |
2 |
garlic cloves minced |
1 |
can whole tomatoes - (28 oz) undrained, chopped |
1 |
teaspoon salt |
1 |
cup long-grain rice uncooked |
1 |
|
½ |
teaspoon threads of saffron |
¼ |
cup boiling water |
1 |
inch can soft-shell clams shell - (15 oz) drained |
|
(steamer-type clams) |
1 ½ |
cups frozen English peas and carrots |
2 ¼ |
pounds unpeeled medium-size fresh shrimp |
[edit] Preparation
Step 1 |
Brown chicken in hot oil in a Dutch oven; remove chicken. Add onion and garlic to pan; cook over medium-high heat, stirring constantly, until tender. Add chicken, tomatoes, and salt. Cover and simmer 30 minutes. |
Step 2 |
Stir in rice and oregano. Dissolve saffron in boiling water; pour over chicken mixture. Cover and simmer 25 minutes. Add clams; cover and cook 10 minutes. Cook peas and carrots according to directions; drain. Peel and devein shrimp. Add shrimp to clam mixture; cover and cook 5 minutes or until shrimp turn pink. Spoon into center of serving dish. Spoon pea mixture around paella. |
Step 3 |
[edit] Tools
[edit] About Paella With Peas and Carrots
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