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Paella Recipe

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This recipe for Paella, by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Merry Davey


chopped ripe tomatoes (about 8 peeled). I use a large can of natural tomatoes
4 green pepper –cut into strips (In Spain I use Italian peppers, in the States Bell peppers)
1 onion minced
2 teeth of garlic pressed
1 lb. chicken breast cut into small pieces
1 can artichoke hearts (natural) cut into small pieces
1 small can of red pimento diced (reserve some slices for decoration on top of paella)
1 small package of frozen peas
1 chicken bouillon cube
rice – 1 c. per 3 persons
a pinch of saffron (or colorante) to give the rice a yellow color
salt to taste

Use the largest pan you have, if a paellera is not available. Cover the bottom of pan with olive oil. Sauté garlic and onion until cooked through. Add green pepper until tender, then add cut up chicken and cook until the pieces turn white. Add salt and pepper to taste. Mix in cut up tomato and artichoke hearts. Cook until tender; add red pimento, peas, bullion, and rice. Add boiling water to cover rice and vegetables. I use the liquid from the tomatoes, artichoke hearts, and red pimento along with the boiling water. Stir from time to time to keep from burning. When rice is done, cover with a cloth to keep warm if you are not going to serve immediately. Decorate the top with thin slices of red pimento and olives. Enjoy!




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