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REC: Paella... I think it was deleted because it was only MY T&T :)

Veteran Member
13615 posts
Joined: Jul 17, 2006


Posted to Thread #5176 at 4:28 am on Jan 4, 2007


Consists of a flavorful rice base, then topped with your choice of meat or seafood. Once you have the rice base, feel free to add or substitute meats and fish to your own taste. You can even add asparagus or artichoke hearts if you like.

Rice base:
1/2 cup olive oil
1/2 lb. chorizo sausage
1 large onion, cut in julienne strips
1 large red or green bell pepper cut in thin strips
2 medium tomatoes, chopped
1 Tbl. finely chopped garlic
1/2 cup chopped parsley
3 cups rice (long- or short-grain, your choice)
6 cups boiling chicken broth
1/4 tsp. ground saffron
1/2 tsp. black pepper

Meats/Fish of your choice - choose any or all of the following:
A 2-lb. chicken, cup up
1/4 lb. lean boneless pork, cubed
1-1/2 to 2 lbs. of lobster or lobster tails
12 clams
12 shrimp
1/2 lb. scallops
1/2 lb. crab legs

To finish:
1/2 cup cooked peas
1/2 cup chopped, roasted, fresh or canned pimiento
12 lemon wedges

Heat oil in paella pan or very large skillet. Saute chicken and pork cubes until browned, then remove and keep warm. Saute chorizo and onion, until onion becomes translucent. Add bell pepper, tomatoes, garlic and saute 1 more minute. Stir in parsley and rice, stirring slowly until rice becomes translucent. Add boiling chicken broth, saffron and black pepper, then stir ONCE. Lay chicken and pork cubes on top, reduce heat, and cover. Once you have done this, do NOT stir again - stirring will only make the rice tough and gummy. Cook slowly about 25 minutes. Remove lid and gently place the seafood on top of rice. Replace lid, and steam until seafood is done and clams have opened. Add peas and pimiento, then cover loosely for 8 to 10 minutes. Serve with lemon wedges.

Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!

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