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Paella #16

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  • 1/2 c Spanish Olive Oil
  • 1/2 lb Pork, cut in pieces
  • 1 Chicken (1 3/4 lbs) cut up
  • 2 Onions, chopped
  • 1 Garlic clove, crushed
  • 1/4 lb Uncooked ham, cut in strips
  • Salt, pepper (to taste)
  • 4 c Bouillon
  • 2 Pinches saffron
  • 1 Bay leaf
  • 1 3/4 c Uncooked rice
  • 2 Green peppers, cut in strips
  • 4 Tomatoes, peeled and cut up
  • 1 c Green peas (fresh or frozen)
  • 1 c Green beans (fresh or frozen)
  • 1/4 lb Cooked shrimp
  • 2 oz Canned mushrooms


One of the most classic dishes of Spain, paella is a grand creation of varied flavors and ingredients. Saffron, the world's most expensive spice, baths the rice in a golden hue, while shellfish, meats, sausages, and vegetables add color, texture, and contrast. Named after the wide, shallow pan in which it is traditionally cooked, the dish is perfect for a party...
1. Heat the olive oil in a large skillet. Add pork and chicken: cook about 15 minutes, or until chicken is browned on all sides. Add onion, garlic, and ham; cook about 5 minutes longer. Season with salt and pepper. Add broth mixed with saffron and bay leaf; cook 30 minutes. Remove bay leaf and add rice. Cover and continue cooking 15 minutes.
2. Meanwhile, heat 1 or 2 tablespoons olive oil in a heavy saucepan and add pepper and tomatoes. Cook about 5 minutes and add peas, beans, and a little brothto prevent the vegetables from scorching. Cover and cook until vegetables are tender; add to rice mixture. Mix in shrimp and mushrooms. Season to taste with salt and pepper. Heat to serving temperature.
... 6 to 8 servings Posted to Recipe Archive - 09 Feb 97 by ted by: on Feb 9, 97.