Spanish paella

[Cheba_Mami]

PAELLA (serves 6)

1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch
of it is all you need for taste but a richer color is desired)
8 oz tomatoe sauce
1 tsp sugar
4 cups of rice
7 cups of water
salt
1/2 lb - 1 lb shrimp, leave shell on ( i would remove the shell, remove the grey part on the back!)
1 lb scallops

Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.
ENJOY!

its from a spanish person:Jose L. Pino

[Nectar77]

Thanks Cheba, sounds easy but I can assure you it isn't.....
I just bought a couple of packs (ready made) when in Spain...pas si fameuse...

[Cheba_Mami]

it takes much practise yes

[HOUDA-K]

I only put king prawns in my paella and no other sea food and I shredd chicken and cut in small cubes.

No sugar and I do add a pinch of zaffron for a mild yellow coloring. Also, I had carrots and peas.

[Cheba_Mami]

I only put king prawns in my paella and no other sea food and I shredd chicken and cut in small cubes.

No sugar and I do add a pinch of zaffron for a mild yellow coloring. Also, I had carrots and peas.

true, i do that often too, but this was the original receipe i got. its good to keep it varied as you say- sometimes peas. not much sugar though... and the chicken should be fully cooked,no half undone material! yes small pieces might be better.
yep i do add saffron to it often for the bright colour.

[HOUDA-K]

Yes, thanks Cheba_Mami.

[FORTUNATO]

PAELLA (serves 6)

1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch
of it is all you need for taste but a richer color is desired)
8 oz tomatoe sauce
1 tsp sugar
4 cups of rice
7 cups of water
salt
1/2 lb - 1 lb shrimp, leave shell on ( i would remove the shell, remove the grey part on the back!)
1 lb scallops

Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.
ENJOY!

its from a spanish person:Jose L. Pino

and where is the main ingridient RICE?

I PREFER LIKE THE PAILA WITHOUT THE SEA FOOD AS WELL....
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