Spanish paella recipe. Ingredients: Serves 4-6 4 chicken thighs, skin off, each cut into 4 pieces 1 tablespoon Spanish extra virgin olive oil 1 clove garlic, crushed 1 onion, thinly sliced 1+1/2 cups Calasparra or Bomba rice 1 teaspoon or saffron 1 teaspoon smoked Spanish paprika 5 cups chicken broth 1 lb prawns, shelled** 1 medium-sized green bell peppers, diced 1 medium-sized red bell peppers, diced 2 tablespoons flat leaf parsley, finely chopped 1 lemon finely zested Method: Heat oil in a large saucepan over a medium heat. Add chicken and cook for 2 - 3 minutes or until browned. Remove from pan. Add garlic, onion, rice and spices and cook for 2 - 3 minutes. Pour stock onto rice and return chicken. Simmer (covered) for 15 minutes, stirring occasionally. Stir in prawns, capsicums, parsley and lemon rind. Cover and simmer for a further 10 minutes, stirring frequently until rice is tender and liquid is absorbed. **Other seafood such as clams, mussels, crab legs, oysters and Spanish chorizo sausage can be added to the paella. In Valencia, snails and other delicacies are also added.
Please report any bad links..Thanks, Buzz
Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food
Provencι Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes
Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro
Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins
Rice and Grains Pasta Breads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection