Paella

Preparation

1
In a bowl, combine olive oil, oregano, dry basil, garlic, salt and pepper.
2
Place chicken and shrimp in another bowl; pour over marinade. Cover and refrigerate overnight. Heat about 1 tablespoon marinade in frypan over medium heat. Remove chicken and drain; add to pan and cook until lightly brown.
3
Remove from pan; set aside. Add sausage to pan; cook over medium heat until well browned.
4
Add onions and green pepper to pan; raise heat to medium-high; cook until vegetables are soft. Stir in rice; brown slightly.
5
Add broth, tomatoes, saffron, coriander, chicken and sausage; boil, cover, heat and simmer for 25 minutes, stirring occasionally until rice is tender.
6
Add peas and scallops; toss gently.
7
Transfer Paella to large ovenproof 6-quart baking dish or paella pan.
8
Drain shrimp; push into rice mixture along with clams.
9
Bake, covered, in 350 degrees oven for 15 to 20 minutes, or until shrimp are pink and clams open.
10
Garnish with pimento strips, if desired.

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About

Paella is a Spanish dish widely thought to have originated the City of Valencia, though popular throughout Southern Spain.

Yield:

8.0 servings

Added:

November 30, 2009

Creator:

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