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LOCATION: Recipes >> Spanish >> Paella 10

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Paella
6 to 8 servings

1/2 cup 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 cups bouillon
2 pinches saffron
1 bay leaf
1 3/4 cups uncooked rice
2 green peppers, cut in strips
4 tomatoes, peeled and cut up
1 cup green peas (fresh or frozen)
1 cup green beans (fresh or frozen)
1/4 lb cooked shrimp
2 oz canned mushrooms

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.

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 broth to 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.

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