?Aunt Julia's Paella RecipeIngredients:1/4 cup olive oil1 medium onion, diced1 green bell pepper, diced1 red bell pepper, diced4 cloves garlic, minced1 teaspoon salt1/2 teaspoon black pepper1 (14.5 ounce) can diced tomatoes, undrained1 (8 ounce) can tomato sauce2 cups chicken broth1 cup white rice1/2 teaspoon saffron threads1/4 teaspoon ground cumin1/4 teaspoon dried oregano1/4 teaspoon dried thyme1/2 pound fresh shrimp, peeled and deveined1/2 pound fresh scallops1/2 pound fresh squid, cleaned and sliced into rings1/4 cup fresh parsley, chopped1 lemon, cut into wedgesDirections:1. Heat the oil in a large saucepan over medium heat. Add the onion, bell peppers, garlic, salt, and black pepper. Cook, stirring, until the vegetables are tender, about 5 minutes.2. Add the tomatoes, tomato sauce, chicken broth, rice, saffron, cumin, oregano,
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 drippinfs 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!
Ingredients
Directions
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 drippinfs 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!
