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Paella

1/4 cup all-purpose flour
1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
2 Tbsp. olive oil or cooking oil
2 1/2 cups chicken broth
2 medium onions, quartered
1/4 cup chopped pimento
1 clove garlic, minced
12 oz. fresh or frozen shelled Shrimp
12 small fresh Clams in shells, washed
1 (9 oz.) package frozen artichoke hearts


Combine flour, 1 teaspoon salt, and dash pepper in a paper sack. Add chicken pieces a few at a time, shaking to coat.


In 4-quart Dutch oven brown chicken in hot oil about 15 minutes. Drain off fat; add broth, onions, carrots, rice, celery, pimento, garlic, oregano, saffron, and 1/2 teaspoon salt. Cover; simmer 30 minutes. Add Shrimp, Clams, and artichoke hearts; simmer covered 15 to 20 minutes. (Can omit Clams.)


Serves 6- 8


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