Paella
By: Sarah Donnell
Published: Monday, November 30, 2009 - 2:10pm

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.

About


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