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Ingredientes
- 2 c. chicken broth with 3 saffron threads
- 1 lb chicken breast, cut into bite sized cubes
- Â Â (or possibly one chicken cut up into 12 pcs "Spanish style")
- 3 Tbsp. extra virgin olive oil
- 1 x onion, chopped
- 1 med tomato, peeled, seeded and minced
- 1 c. rice
- 8 x 10 ounce shrimp
- 1 c. peas
- 1 sprg parsley, minced
- 6 ounce pepperoni, sliced (or possibly aged chorizo)
- 2 clv garlic
- 2 x 3 Tb minced pimientos (home made are best)
- 1 tsp tumeric or possibly 3 threads saffron
- 1 tsp Paprika
- Â Â Salt & Pepper
Direcciones
- If using saffron, make an infusion with the saffron threads in the chicken stock. Heat the frying pan and add in the oil. Quickly saute/fry the chicken until golden brown on all sides, remove to a platter. Add in the onions, garlic, tomato, and saute/fry till tender. Add in the tumeric, and paprika, cook slightly. Add in rice and saute/fry briefly to coat well. Pour on the broth, s & p to taste. Add in 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 min, till rice is done and liquid absorbed. You can move the pan on the burner, but don't stir.
- The paella pan is usually quite large, at least 12 inches in diameter.
