"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Paella Recipe

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This recipe for Paella, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vickie Branom
Added: Monday, October 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. olive oil
1 small onion minced
2-3 cloves garlic crushed
3-5 t. fresh parsley
1 generous pinch saffron
2 T. chicken bullion
3 skinless chicken breasts cut in large chunks
2 sliced green peppers
1 red bell pepper sliced

1t. yellow food coloring ( OPT)

8 oz.diced tomatoes
1 t. sugar
4 c. rice
7 c. water
salt
1/2 -1 lb. shrimp with shell on
1 lb. scallops

Directions:
Directions:
Saute onion, parsley,& garlic in olive oil until transparent.
Add saffron, chicken bullion, chicken, peppers & saute until chicken turns white.
Add tomatoes, sugar, food coloring, & stir.
Add rice & water & bring to a boil.
Add salt to taste. Boil 25 min. or until tender stirring occasionally.

If rice appears to be getting too dry the last 10 min., add more water.
If it's too wet , uncover & evaporate unwanted liquid.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 min.
Personal Notes:
Personal Notes:
This is not your ordinary fare.
Don't leave out the saffron! It's essential to the dish. Enjoy!

 

 

 

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