PAELLA serves about 6 and can be used as a
starter or main course depending on size
1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch
of it is all you need for taste but a richer color is desired)
8 oz tomatoe sauce
1 tsp sugar
4 cups of rice
7 cups of water
salt
1/2 lb - 1 lb shrimp, leave shell on
1 lb scallops
Saute' onion, parsley, and garlic in olive oil until
the onion begins to
become transparent. Add saffron, chicken
bullion, chicken, peppers and
saute until chicken has become white. Add
tomato sauce, sugar, food
coloring. Stir. Add rice & water and bring to boil.
Salt to taste. Boil 5
minutes, stirring occasionally. Add shrimp &
scallops, boil an additional 5
minutes, stirring occasionally. Simmer 10
minutes covered, stirring
occasionally. If the rice appears to be getting too
dry during the last 10
minutes, add more water. If the rice is too wet at
the end of the 10
minutes, uncover and evaporate unwanted liquid.
ENJOY!
Wondering why Lynne has soo many Spanish recipes? she went to Spain for an awful long
holiday, and chatted urp the locals to get these recipes ... in between ... splashing around in
the sea, on a jetskii .. amongst other stuff :P
NOW you know! heheh
Tatty xx
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