* Exported from MasterCook *
Paella De Los Sanchezes
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Chicken
Rice Celebrity
Amount Measure Ingredient -- Preparation Method
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-----waldine van geffen vghc42a-----
1 1/2 pounds chicken breast; bone, skin -- bite-size
2 cups long-grain rice
16 large shrimp; cook, peel -- devein
1 pepperoni stick -- slice thin
1 cup frozen green peas -- partially
1 Jar red pimientos 1 large Onion -- chop 2 Cl garlic -- mince 1/4 cup Light vegetable oil 4 cups Boiling water 1 pound Fresh asparagus -- slightly 1 teaspoon Saffron threads 3 tablespoons Ketchup Ground black pepper In an oversized frying or paella pan, quickly sauce garlic, onions and chicken in hot oil. Lower flame and add pepperoni slices, cooking for 1 minute. Add ketchup and 2 c rice. Stir rice into mixture for about 1 minute. Add boiling water, pepper and half the saffron. lower heat, cover and let rice simmer for 15 to 20 minutes. Stir often to make sure rice doesn't stick. Add more saffron to intensify color and flavor if necessary. When rice has absorbed all the water, add precooked shrimp, frozen peas and 1/2 jar of pimientos. Heat for 1 minute. Serve paella with asparagus spears on top in a random manner. Place remaining strips of pimiento on top of asparagus and rice. Source: Arranxta, Emilio and Javier Sanchez.
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