Paella Source: Ignacio Sanchez Salinero (10) 6 cups Chicken Broth ½ teaspoon saffron 1 ea Onion, chopped 4 ea Scallions 4 cloves garlic

, minced 2 ea red peppers , diced 1 ea Tomatoes, diced 3 cups short grain rice ½ cup white wine 1 tablespoon lemon juice 1 ea onion, Whole, peeled 3 lbs. chicken, diced 1 lb. Shrimp 18 ea clams 18 ea mussels ¾ lbs. halibut , or monk fish 1 ea bay leaves ½ teaspoon Thyme 5 tablespoons Parsley ½ cup olive oil 1 ea red pepper, roasted, for garnish Lemon wedges , for ganish Chicken legs , for garnish Heat Broth with whole onion and saffron. Simmer 15 minutes. Remove onion and keep warm. Should measure 5 1/2 cups. Cut Chicken in small pieces. Dry and salt. Dice fish into bite sizes. Clean mussels. Clean shrimp. Dice peppers, tomatoes, scallions and onion. Mince garlic. Heat a portion of the oil. Add chicken legs and pieces, fry until golden. Remove Saute shrimp until pink. Remove Add fish and saute for a minute. Remove Add more oil. Add onion, scallion, garlic. red pepper and saute until onion is well wilted. Add tomatoes and cook a minute until liquid is evaporated. Stir in rice and coat well with oil. Sprinkle in parsley. Can hold at this point until ready to cook the paella. Stir in broth, boiling hot, wine lemon juice. Add a pinch of salt. Bring to a boil, cook uncovered, stirring occasionally, over medium heat about 10 minutes. Add Bay leaves and thyme. Bury chicken, shrimp and fish. Add the clams and mussels,

and fresh parsley. Bake at 375F uncovered for about 20 minutes. Ignacio Sanchez Salinero mother's receipe. Remove from oven and let sit covered with a towel for at least 10 minutes.pushing into the rice with the edge that opens face up. 1984 Austin TX . Weight Watchers 13 points Seafood and chicken paella. Decorate with roasted red pepper. Decorate with lemon wedges.

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