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Full Online Book HomeLearning KitchenFishandseafood - Paella A La Valenciana
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Fishandseafood - Paella A La Valenciana Post by :Andreaspauli Category :Learning Kitchen Author :Unknown Date :February 2012 Read :593

Click below to download : Fishandseafood - Paella A La Valenciana (Format : PDF)

Fishandseafood - Paella A La Valenciana

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1/2 cup olive oil
1 3 pound chicken, cut into 16 pieces
1 cup onion, finely chopped
1/2 cup green peppers, finely chopped
1 tomato, peeled and chopped
1 tablespoon garlic, minced
2 teaspoons salt
1/8 teaspoon oregano
1/8 teaspoon pepper
1 bay leaf
1/2 teaspoon saffron
1 tablespoon paprika
4 cups chicken broth
4 cups rice
12 clam, scrubbed
1 pound shrimp, shelled and deveined
1 pound scallops
1/2 pound chorizo, sliced
1/2 cup green pea, cooked
Pimento
2 tablespoons dry sherry


Heat oil in paella pan. Add chicken and saute until brown on all sides, about 5 minutes. Remove from pan and set aside.

In same pan, saute onion, green pepper, tomato, garlic, salt, oregano, pepper and bay leaf for 2 minutes. Add saffron and paprika; cook, stirring, for 1 minute. Add chicken broth and bring to boil; add chicken and rice. Cover and cook 10 minutes.

Place clams around edge of skillet, arrange shrimp and scallops on top of rice and distribute sliced chorizo evenly over top. Cover and cook over low heat until rice is cooked, about 15 to 20 minutes. Garnish paella with peas and pimento and sprinkle with sherry.

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