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Paella
* Exported from MasterCook *
Paella
Recipe By : Tita
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Poultry
Rice Seafood
Amount Measure Ingredient -- Preparation Method
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1 Chicken
2 Bay Leaf
1/2 Tsp Garlic Chips
1 Tsp Parsley
1 Pkg Shrimp -- Frozen Like Veg Box
1/4 C Oil
2 C Uncle Ben's Rice
1 Onion -- Chopped
1/8 Tsp Saffron
5 C Shrimp Water + Tap Water
1 Can Tomato Sauce
Garlic Powder -- to taste
1. Cut chicken into pieces and place in pan to cook, cover with water,
add bay leaves, garlic chips and parsley, cover and cook til done. When
done, remove skin and bones and cut into bite size pieces and return to
broth
2. Place shrimp in pan and cover with water and cook til done. Remove
shrimp from water (RETAIN WATER), peal and devein shrimp. Strain shrimp
water into measuring cup to use later.
3. Use Paella pan or electric skillet, heat oil, add onion and saute til
clear, add rice and brown a little, add remaining ingredients chicken and
chicken broth and shrimp. Bring to a boil and simmer til all water is
absorbed
When I describe this to friends, I say "it's rice and shrimp and chicken
and lots of garlic" because I use lots of garlic in it
You can add as much chicken and shrimp as you want. I usually use only
chicken breasts for my family.
When Tita made it, she left the pieces whole and used more oil. She
would throw weiners on top for the kids
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NOTES : Tita was from Madrid and in 1962 when my husband was stationed at
Bergstrom AFB in TX, she and her husband and set of twin girls lived
across the hall from us. She would always make this on Sunday and they
would invite us over to eat. I watched her make it many times and tried
as best as I could to duplicate. This is very simple compared to the
recipes I've seen with so many more ingredients. I cook by the smell of
this, and have only estimated the amounts on the seasoning. I haven't
even listed salt because that too is an individual preference
If you don't know what a Paella pan is, the one I found many years ago is
enamel, about 9" round bottom, sloping sides and handles and no lid. I
usually cook in the electric skillet and cover for rice to cook good.
I have specified Uncle Ben's converted rice because that's what I use and
other brands may call for less water to cook. If you use another brand,
you may need to change the water amount
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