Inland Paella
Here's a dish to fit a King!
Yield
servingsPrep
20 minCook
1 hrsReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 8 | each |
chicken breast halves, boneless, skinless
|
|
| 8 | each |
chicken thighs, boneless, skinless
|
*
|
| 4 | medium |
onions
chopped |
|
| 3 | cloves |
garlic
crushed |
|
| 2 | cups |
rice
uncooked |
|
| 3-4 | each |
hot italian sausages
undefined |
*
|
| 5 | cups |
beef stock
or chicken broth |
|
| 1 | pinch |
saffron threads
|
*
|
| 1 | x |
black pepper
to taste |
*
|
| 7 | ounces |
clams, canned
undrained, minced |
* |
| 1 | pound |
shrimp
boiled, cleaned |
|
| ½ | 10-ounce package |
peas, frozen
barely cooked |
*
|
| 1 | 4-ounce |
pimentos
drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 8 | each |
chicken breast halves, boneless, skinless
|
|
| 8 | each |
chicken thighs, boneless, skinless
|
*
|
| 4 | medium |
onions
chopped |
|
| 3 | cloves |
garlic
crushed |
|
| 473 | ml |
rice
uncooked |
|
|
hot italian sausages
undefined |
*
|
||
| 1.2 | l |
beef stock
or chicken broth |
|
| 1 | pinch |
saffron threads
|
*
|
| 1 | x |
black pepper
to taste |
*
|
| 202.3 | ml/g |
clams, canned
undrained, minced |
* |
| 453.6 | g |
shrimp
boiled, cleaned |
|
| 0.5 | 10-ounce package |
peas, frozen
barely cooked |
*
|
| 1 | 4-ounce |
pimentos
drained |
|
Directions
Heat oil in large skillet, and brown chicken.
Remove to a large, lightly greased casserole and set aside.
Add more oil to skillet, and sauté onions and garlic until onions are golden and tender.
Add rice and sauté until golden.
Add to casserole.
Fry all grease out of sausage slices; add them to casserole.
Pour 4 cups of the bouillon in which saffron has been dissolved over the mixture.
Add salt and pepper, cover and bake at 325℉ (160℃) until chicken is done, about 1 hour.
During cooking, check to see if rice has absorbed all the bouillon; if it has, add remaining cup; continue adding bouillon if necessary; the rice should be cooked through, but not mushy.
It should also be yellow!
Just before paella is done, add clams and their juice, and the shrimp.
When fully done, sprinkle top of casserole with cooked peas and pimientos cut in
