"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Spanish Paella Recipe

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

Karen Itle


olive oil
2 cloves garlic, chopped
1 c. onion, chopped
1 c. peppers, chopped
salt and pepper to taste
4 c. rice (regular, do not use quick)
8 c. water
5 chicken bouillon cubes (approx.)
4 cooked boneless chicken breasts, cubed
1 pkg. hot sausage (1 1/2 lbs.), cooked and cubed
1 pack sazon (or pinch of saffron soaked in water)
1/2 lb. frozen peas
1 lb. shrimp

Put oil in large pan. Add garlic, onions and peppers. Salt and pepper. Bring to a sizzle. Add raw rice and cook until shiny. (Add some oil if needed.) Mix bouillon cubes with water and add to mixture. Add chicken, sausage and sazon. Cover and place in oven at 350 approx. 40 min. Liquid should be absorbed. Add peas and shrimp. Place back in the oven until shrimp are cooked.




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