Recipe By : The Ultimate Rice Cooker Cookbook By Betty L. Torre
Serving Size : 4 Preparation Time :0:00
Categories : Spanish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Chicken -- skinned, cut in small
- pieces
2 tb Olive oil
2 md Tomatoes -- cut in 8ths
1/2 c Green pepper -- chopped
10 oz Frozen artichokes -- thawed,
- drained
1 sm Onion -- chopped
2 cl Garlic -- minced
1 c Rice uncooked
1 ts Saffron
3 c Chicken broth
1/2 lb Shrimp -- shelled, deveined -OR-
1/2 lb Frozen shrimp -- thawed
1 c Frozen peas -- thawed, drained
1/2 ts Salt
1/4 ts Paprika
Paella is always based on rice. In Spain the other ingredients vary
according to available food. Chicken and shrimp are coupled with
artichokes and green peas in this version.
Saute chicken in hot oil in nonstick pan until chicken is browned.
Add tomato, green pepper, artichokes, onion, and garlic to pan;
saute, stirring constantly, until onion is limp, about 5 minutes. Add
rice and saffron; stir until rice is translucent, about 2 minutes.
Combine chicken-rice mixture with broth in steaming pan. Cover and
steam until rice is almost done, about 15 minutes. Add shrimps, green
peas, salt, and paprika. Stir once; cover and steam until rice is
done. Shrimp are done when pink.
