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Paella

Ease of Preparation: Moderate

Preparation Time: 45 min

Cook Time: 1 hr 20 min

Servings: 8

Recipe By: Elson M. Haas, MD and Patty James, MS

From:  More Vegetables, Please!
Used with permission of New Harbinger Publications

Other Main Dishes
Other Mediterranean
Other Grains
Other Meat
Other Poultry
Other Seafood

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Paella

This is such a dramatic dish! Open this for the first time at the table and listen for the oohs and aahs. You may use the three veggies this recipe calls for and also add artichoke hearts the last 10 minutes of cooking if you like.

Ingredients
2 teaspoons saffron
4 cups chicken broth or broth made from chicken broth powder
2 cups chopped chicken, breast or thighs, cut into 1-inch pieces
1 teaspoon sea salt, plus more for seasoning
1 teaspoon freshly ground pepper, or to taste, plus more for seasoning
2 tablespoons extra-virgin olive oil
1  link chorizo, cut into 10 slices
1  medium yellow onion, thinly sliced
4 cloves garlic, chopped
2 cups brown rice
2  medium red bell peppers, thinly sliced
1 teaspoon paprika
1 teaspoon ground oregano
1 pound medium shrimp, peeled
12  clams, well scrubbed
1 1/2 cups peas
1/2 cup fresh parsley, stems removed
 black pepper, coarse grind
 black olives for garnish
Directions
Preheat oven to 350 degrees.

Soak saffron in 2 tablespoons of the warm chicken broth.

Rinse chicken and pat dry. Sprinkle with salt and pepper. Heat olive oil over medium heat in a paellero or large skillet that has a lid, or a casserole dish that can go on the stove and in the oven. Add chicken and brown well on all sides. Remove from pan and set aside. Lightly brown the sausages in the same pan and then set aside.

Drain off all but 1 tablespoon fat and add the onions and garlic and cook, stirring occasionally, for 5 minutes. Add the rice, saffron, and 1 teaspoon of the salt and cook for 5 minutes, stirring frequently. Add the remaining 4 cups chicken broth, bring to a boil, reduce heat, cover, and cook on low heat for 30 minutes.

Take off cover, but do not stir the rice. Arrange the chicken, chorizo, and bell peppers attractively on top. Sprinkle with paprika and oregano. Cover and place in oven for 10 minutes. Remove from oven and place the shrimp, clams, and peas on top. Cover and cook for another 10 minutes or until clams are open. Discard any clams that haven't opened. Sprinkle with parsley, cracked pepper, olives, and serve!
Nutrition Facts
As prepared, each serving contains 456 calories, 16g total fat, 139mg cholesterol, 1534mg sodium, 46g total carbohydrate and 30g protein.

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