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A gorgeous dish of Spanish origin with
perfectly cooked shellfish atop a bed of saffron rice. Don't
be daunted by the long ingredient list, this paella is simple
to prepare. Serve it straight from the pan for a dramatic presentation.
2 tablespoons olive oil
1/2 pound fresh boneless, skinless chicken thigh cutlets, cut
into 2-inch pieces
1/2 pound smoked sausage, cut into 1/2-inch rounds
1 medium onion, peeled and thinly sliced
2 cloves large garlic, peeled and thinly sliced
1 cup uncooked rice
2 cups chicken broth
1/2 cup white wine
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon crushed saffron threads
8 medium shrimp, peeled and deveined
8 clams, scrubbed
8 mussels, scrubbed
1 cup fresh or frozen peas
1/4 cup chopped fresh flat-leaf parsley
- Heat oil in a large deep skillet (or paella
pan, if available) over medium-high heat. Brown chicken and sausage
on all sides, about 7 mintues. Add onion and garlic and sauté
until soft, about 5 more minutes. Add rice and stir to coat.
- Combine chicken broth, wine, thyme, salt,
pepper and saffron in small bowl. Stir well and pour over rice.
Stir to remove any bits stuck to the bottom of the pan. Bring
to a boil, cover and reduce heat. Gently simmer until rice is
tender and most of the liquid has been absorbed, about 15 minutes.
- Place shrimp, clams, mussels and peas
over the rice mixture. Cover and continue to cook until shrimp
are pink and clams and mussels are open, about 8 minutes. Discard
any clams or mussels that did not open. Garnish with parsley
Makes 4 servings.
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