Paella
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A indian take on paella, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 lb. chicken, cut in small pieces
- 1 lb. rabbit, cut in small pieces
- 1/2 lb. pork, chopped, boned and cut in small pieces
- 1 lb. mussels
- 1 lb. shrimp, leave in shell
- 1 clove garlic
- 1 lb. clams
- 3 tomatoes, peeled and chopped
- 1 small onion, chopped
- 1 Tbsp. parsley
- 1/2 lb. scallops
- 1 can peas or frozen
- pinch of saffron or 2 tsp. turmeric
- olive oil for frying
- 1 chopped green pepper
Method
In a paella pan or large skillet, fry chicken and rabbit. Remove.
In same pan, cook pork.
Remove.
In pan, saute onion, green pepper and garlic.
Add to the vegetables and chopped tomatoes.
Add parsley.
Re-add poultry and pork.
Mix well.
Add all seafood that has been washed.
Fill pan with water and bring to a boil.
Add 2 cups rice and saffron/turmeric and bring to second boil.
Add peas.
Simmer for 20 minutes or until rice is cooked.
Garnish with red peppers, sliced lemons or sliced oranges.
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