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LOCATION: Recipes >> Spanish >> Paella 29

Print this Recipe    Paella 29

ELLA CAMPESTRE (PEASANT PAELLA)

2 cups chicken broth with 3 saffron threads
1 lb chicken breast, cut into bite sized cubes or 1 chicken cut into 12 pieces
3 Tb. olive oil
1 onion, minced
1 med. tomato, peeled, seeded and chopped
1 cup rice
8 - 10 oz shrimp
1 cup peas
1 sprig parsley, chopped
6 oz. pepperoni, sliced (or aged chorizo)
2 cloves garlic
2 - 3 Tb chopped pimientos
1 tsp tumeric or 3 threads saffron
1 tsp. Paprika
Salt & Pepper

If using saffron, make an infusion with the saffron threads in the
chicken stock. Heat the frying pan and add the oil. Quickly saute
the chicken till golden on all sides, remove to a platter. Add
the onions, garlic, tomato, and saute until tender. Add the tumeric,
and paprika, cook slightly. Add rice and saute briefly to coat
well. Pour on the broth, s & p to taste. Add the chicken, peas,
shrimp, and stir to mix well. Sprinkle parsley on top.

Place sliced pepperoni in a decorative design on top. Cook over
medium heat, uncovered, for 15-20 minutes, until rice is done and
liquid absorbed. You can move the pan on the burner, but do not
stir.

The paella pan is usually quite large, at least 12 inches in
diameter.

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