| Ingredients:
2 cups chicken broth with 3 saffron threads
1 lb chicken breast, cut into bite sized cubes
3 Tbsp olive oil
1 onion, minced
1 medium tomato, peeled, seeded and chopped
1 cup rice
8-10 oz of fresh shrimp
1 cup peas
1 sprig parsley, chopped
6 oz pepperoni, sliced
2 cloves garlic
2-3 Tbsp chopped pimientos
1 tsp tumeric or 3 threads saffron
1 tsp paprika
salt and pepper to taste
Note: 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 |
