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Paella #11


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Ethnic Fish/seafoo Poultry Rice

Ingredients:

  • 1 Chicken
  • 2 Bay Leaf
  • 1/2 ts Garlic Chips
  • 1 ts Parsley
  • 1 pk Shrimp; Frozen Like Veg Box
  • 1/4 c Oil
  • 2 c Uncle Ben's Rice
  • 1 Onion; Chopped
  • 1/8 ts Saffron
  • 5 c Shrimp Water + Tap Water
  • 1 cn Tomato Sauce
  • Garlic Powder; to taste

Directions:

1. Cut chicken into pieces and place in pan to cook, cover with water, add bay leaves, garlic chips and parsley, cover and cook til done. When done, remove skin and bones and cut into bite size pieces and return to broth 2. Place shrimp in pan and cover with water and cook til done. Remove shrimp from water (RETAIN WATER), peal and devein shrimp. Strain shrimp water into measuring cup to use later. 3. Use Paella pan or electric skillet, heat oil, add onion and saute til clear, add rice and brown a little, add remaining ingredients chicken and chicken broth and shrimp. Bring to a boil and simmer til all water is absorbed
 
When I describe this to friends, I say "it's rice and shrimp and chicken and lots of garlic" because I use lots of garlic in it
 
You can add as much chicken and shrimp as you want. I usually use only chicken breasts for my family.
 
When Tita made it, she left the pieces whole and used more oil. She would throw weiners on top for the kids NOTES : Tita was from Madrid and in 1962 when my husband was stationed at Bergstrom AFB in TX, she and her husband and set of twin girls lived across the hall from us. She would always make this on Sunday and they would invite us over to eat. I watched her make it many times and tried as best as I could to duplicate. This is very simple compared to the recipes I've seen with so many more ingredients. I cook by the smell of this, and have only estimated the amounts on the seasoning. I haven't even listed salt because that too is an individual preference If you don't know what a Paella pan is, the one I found many years ago is enamel, about 9" round bottom, sloping sides and handles and no lid. I usually cook in the electric skillet and cover for rice to cook good. I have specified Uncle Ben's converted rice because that's what I use and other brands may call for less water to cook. If you use another brand, you may need to change the water amount Recipe by: Tita Posted to TNT - Prodigy's Recipe Exchange Newsletter by annie9814@juno.com (Ann Phillips) on Jul 15, 1997