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This recipe for SPRING 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.

Patty Roylance
Added: Friday, November 2, 2007


I large onion, chopped
3 garlic cloves, minced
2 teaspoons olive or salad oil
I cup regular long-grain or parboiled
I 101/2 oz. can condensed chicken
2 carrots, each cut into I" by 1/2"
I large tomato, chopped
I teaspoon dried thyme leaves
1/2 teaspoon saffron threads
1/2 teaspoon salt
I/s teaspoon ground red pepper
2 medium-size skinless, boneless chicken-breast halves (about 1/2
1/2 pound large shrimp
1/2 pound asparagus
I medium-size zucchini

About 1 hour before serving:
1. In 5-quart Dutch oven over medium heat, cook onion, garlic, and oil until onion is tender, stirring occasionally. Stir in rice, then undiluted chicken broth and next 6 ingredients. Heat to boiling. Reduce heat to low; cover tightly and simmer 15 minutes. (If you wish, place foil under cover to ensure a
tight fit.)
2. Meanwhile, cut chicken into 1 1/2 inch pieces; peel and de-vein shrimp. Layer chicken and shrimp over rice mixture. Cover; cook 10 to 15 minutes more until chicken, shrimp, and rice are tender and chicken loses its pink color throughout.
3. Meanwhile, cut asparagus into 1­inch pieces. Cut zucchini lengthwise in half, then into l/2-inch slices. In 2­quart casserole, in microwave oven, cook asparagus, zucchini, and 2 table­spoons water, covered, on high 5 to 7 minutes until tender, stirring halfway through cooking. Drain. Layer vegeta­bles over chicken and shrimp in Dutch oven; remove from heat. Let stand, covered, 10 minutes. Stir before serv­ing.

Number Of Servings:
Number Of Servings:




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