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Paella With Peas And Carrots
3 pounds chicken breasts, thighs, and legs
1/4 cup olive oil
2 large onions -- chopped
2 garlic cloves -- minced
1 can whole tomatoes - (28 oz) -- undrained, chopped
1 teaspoon salt
1 cup long-grain rice -- uncooked
1 teaspoon dried oregano
1/2 teaspoon threads of saffron
1/4 cup boiling water
1 can soft-shell clams in shell - (15 oz) -- drained (steamer-type clams)
1 1/2 cups frozen English peas and carrots
2 1/4 pounds unpeeled medium-size fresh shrimp
Brown chicken in hot oil in a Dutch oven; remove chicken. Add onion and garlic to pan; cook over medium-high heat, stirring constantly, until tender. Add chicken, tomatoes, and salt. Cover and simmer 30 minutes.
Stir in rice and oregano. Dissolve saffron in boiling water; pour over chicken mixture. Cover and simmer 25 minutes. Add clams; cover and cook 10 minutes. Cook peas and carrots according to directions; drain. Peel and devein shrimp. Add shrimp to clam mixture; cover and cook 5 minutes or until shrimp turn pink. Spoon into center of serving dish. Spoon pea mixture around paella.
This recipe yields 6 servings.
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