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Paella Criolla - Criole Paella Recipe

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This recipe for Paella Criolla - Criole Paella, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Andrea Rojas
Added: Saturday, September 27, 2008


5oz of olive oil
1/2c of chopped green ppepers
1/2c of chopped red ppepers
1/2c of chopped onions
1c of mixed green peas and cubed carrots
1 large spanish sauceage cut into small cubes
1 1/2 lb of chicken breasts cut into cubes
1 1/2 lb of pork loin cut into cubes
3lbs of yellow rice with zafron
6 cups of water
1 small jar of garlic salt

In a large pot:
pour the olive oil to cover the entire bottom of pot
add the meats (pork is optional) seasoning them to taste with garlic salt over medium heat until almost cooked, add both peppers, onions and sauceage, mix slowly and add peas and carrots after 10 mts of cooking add rice and pour in the cups of water (hot water is preffered) once all is mixed, turn the heat to low and cover with aluminum foil for 30 to 35 mts until rice cooks on just the steam of the low heat and serve hot...DELICIOSO!!! this is what the "average" spanish families cook on any given day when there are no fancy ingridients such as shipm, lobster or fish to make the traditional paella we all know...this was introduced to me by my spanish neighbor and is now a family favorite...enjoy!!!
This serves 8 people




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