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Paella

3 lb. chicken, poached, skinned, and cut into bite sized pieces (save the broth)
1 lb. Shrimp, cooked and cleaned
1/2 lb. Scallops
1/2 lb. Crab Meat
1/2 lb. Lobster
2 (10 oz.) cans Clams


Saffron Rice:
3 cups Uncle Ben's uncooked rice
4 cups chicken broth
1/2 stick butter or margarine or 4 Tbsp. oil
1 cup chopped onion
1 cup chopped green pepper
1 clove garlic, chopped fine
1/2 tsp. oregano
3/4 tsp. saffron
1 tsp. salt
Dash of cayenne


In a large Dutch oven, saute vegetables and spices; add rice and cook on low heat until golden brown. Add saffron, dissolved in 1/4 cup boiling water. Add 4 cups chicken broth saved from poaching the chicken. Cover and simmer on low heat for 20 minutes. Add chicken to rice mixture. Continue to cook until the moisture has been absorbed. Pour into a large casserole or sheet cake pan. Keep warm in 200 degree oven until ready to serve. Add seafood at serving time. Garnish with salad olives, capers and pimento. Variation: Use chicken and Shrimp as base plus 2 of the other seafoods.


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