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Paella Recipe

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This recipe for Paella, by , is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne and Bill West
Added: Monday, September 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 medium onions diced
2 cloves of garlic, diced
8 bone in chicken thighs
1 lb. link sausage cut in pieces( I use a variety of
regular, Italian, hot Italian)
Large pinch saffron,
1/2 bottle Spanish olives with juice
1/2 bottle capers with juice
Salt and pepper
4 c. water
2 c. white rice
Clams, mussels, shrimp, scallops
1 small jar pimento

Directions:
Directions:
Brown onions and garlic in olive oil. Remove to bowl with slotted spoon.
Brown chicken thighs. Remove to bowl.
Brown sausage and remove to bowl.
Put everything back in pot, add a large pinch of saffron, olives, capers, and water.
Bring to a boil, cover, and simmer for 20 minutes.
At this point you can stop and refrigerate or freeze.

If I am serving this to a large group I cool and then remove the skin and bones from the meat and cut meat into pieces. Also after it has chilled you can remove all the fat from the top.

When ready to serve, bring to a boil, add 2 c. rice, clams and or mussels. Simmer covered for 15 minutes. Stir occasionally, scraping bottom of pot to keep rice from sticking. Add shrimp, and scallops and what ever else you might like such as lobster, crab etc. and cook for 5 minutes or until rice is cooked and the liquid is absorbed.
Add pimento and serve.

Number Of Servings:
Number Of Servings:
At least 10
Preparation Time:
Preparation Time:
1 hour.
Personal Notes:
Personal Notes:
I like to keep a batch of this frozen for a quick and easy dinner on quick notice.

 

 

 

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