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Categories:
chicken salt pork loin chops onions garlic sweet red bell peppers carrots celery green peas shrimp pimiento strips capers green olives calamari water chicken bouillon cubes saffron threads rice eggs shrimp
Viewed: 56 - Published at: 4 years agoIngredients
- 3 pounds chicken pieces 1 small chicken cut up or 4 thighs and legs
- 1 x salt and black pepper to taste
- 1 pound pork loin chops cut into 1 inch cubes
- 1 medium onions minced
- 2 cloves garlic minced
- 1/2 large sweet red bell peppers cut into strips
- 1 large carrots
- 1 Stalk celery
- 1 cup green peas frozen
- 1 1/2 pounds shrimp peeled and cleaned
- 3/4 ounces pimiento strips
- 2 teaspoons capers with juice
- 4 ounces pimento stuffed green olives
- 1/2 pound squid calamari, cleaned, sliced
- 5 cups water
- 4 each chicken bouillon cubes
- 1 teaspoon saffron threads
- 2 1/2 cups rice, converted
- 3 large eggs hard-boiled and sliced
- 1/2 pound shrimp unpeeled with heads on
Method
- In a large electric skillet or paella pan, brown the chicken pieces (that have been seasoned with salt and pepper) in a little oil.
- Remove from the pan.
- Add the pork cubes to the drippings and brown for about 5 minutes.
- Remove from the pan.
- To the pan drippings (add a little more oil if necessary) add the onion, garlic, bell pepper, celery and carrot.
- Stir-fry for 2 minutes.
- Add the peas, peeled shrimp, pimentos, capers, chicken, calamari and pork.
- Stir.
- In a separate pot, bring the 5 cups of water to a boil; stir in the bouillon cubes and saffron.
- Let it stand for 5 minutes until dissolved.
- Gently stir the rice into the skillet mixture.
- Slowly pour in enough of the bouillon mixture to cover the rice and chicken pieces.
- Cover and cook over low heat for about 20 minutes.
- Uncover and decoaratively arrange the egg slices and raw unpeeled shrimp on the top.
- (Add more broth as necessary to keep the rice moist.
- Cover and steam for another 10 minutes until the shrimp are cooked and the rice is tender.
- (Paella should be moist but not wet!)
- Place the pan on a hot pad on the serving table and let everyone help themselves.
- Serve with a mixed green salad, red ripe tomatoes and some French bread.
- Also mix up a pitcher of Sangria and enjoy!
