Paella Valenciaga

* Exported from MasterCook *

Paella Valenciaga

Recipe By : The Ultimate Rice Cooker Cookbook By Betty L. Torre
Serving Size : 4 Preparation Time :0:00
Categories : Posted To Recipelu

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds skinned chicken -- cut in small pieces
2 Tablespoons olive oil
2 Medium tomatoes -- cut in eighths
1/2 Cup green pepper -- chopped
1 Package -- (10 Oz.) Frozen Artichokes, Thawed -- And Drained
1 Small Onion -- Chopped
2 Cloves Garll -- Minced
1 Cup Rice Uncooked
1 Teaspoon Saffron
3 Cups Chicken Broth
1/2 Pound Shrimp, Shelled Devined Or -- Frozen Thawed
1 Cup Peas Frozen Thawed & Drained
1/2 Teaspoon Salt
1/4 Teaspoon Paprika

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 paprik
a. Stir once; cover and steam until rice is done. Shrimp are done when pink.

Note: This dish should be dry.

NOTES : Paella is always based on rice. In Spain the other ingredients vary acc
ording to available food. Chicken and shrimp are coupled with artichokes and gr
een peas in this version.

Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net> on Jan 25, 19
98.





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