PAELLA
2 cups boned and skinned chicken breast halves, cooked and in 1-inch cubes
4 cups chicken broth, heated
1/4 cup olive oil
1/2 cup thinly sliced onion
2 cups uncooked rice
saffron (up to 2 tsp)
2 cloves garlic, pressed
2 red bell peppers, sliced
1 tsp paprika
1/4 tsp oregano
1/2 lb chorizo, sliced thin
1 lb shrimp
8 clams, scrubbed and in shell
Preheat oven to 350 degrees F.
Have ready the chicken and broth.
Heat the olive oil and onions until golden in the casserole.*
Over moderate heat add rice, stirring until lightly brown.
Dissolve the saffron in the hot stock and add to the casserole. Add the garlic, paprika, peppers, oregano, and sausage and season to taste. Add the chicken, arranging it toward the top of the mixture.
Cover and bake about 15 minutes. Add the shrimp and clams arranging them on top. Cover and steam about 10 minutes longer. Serve at once.
*You will need a generous lidded casserole in which to cook and serve this. A Paellero is the specific cooking dish.
Servings: 8
