Recipe: Spanish Paella

Recipes using McCormick Chopped Onion

• 1/4 cup olive oil
• 4 lbs chicken parts or whole chicken, cut into pieces
• 1/4 lb thinly sliced pepperoni
• 2 tomatoes, peeled and cut into sections
• 1/4 cup dehydrated chopped onions
• 3 cups water
• 1/2 lb shrimp, peeled and deveined
• 1 cup lobster pieces
• 1 1/2 cups long grain rice
• 10 threads Saffron
• 1 tbsp dried parsley flakes
• 2 chicken bouillon cubes
• 1 tsp paprika
• 1 tsp Season-All Seasoned Salt
• 1 tsp salt
• 1/4 tsp pepper
• 1/8 tsp garlic powder

1. Heat oil in large skillet over medium heat.
2. Add chicken pieces, and cook until browned.
3. Remove chicken from skillet and set aside.
4. Add pepperoni to skillet and cook until browned.
5. Add tomatoes and chopped onions and cook until onions are lightly browned.
6. Return chicken to skillet and add remaining ingredients.
Stir gently, cover and simmer 30 minutes.
7. Cook uncovered 5 mins.