Paella Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Cornish hens, quartered
1/4 cup olive oil
1 pound sausage (Italian or chorizo), cut in 12 pieces
1/4 pound smoked ham, diced
1 large onion, chopped
4 cloves garlic, minced
1 large red bell pepper, stemmed, seeded and diced
1 large green bell pepper, stemmed, seeded and diced
2 cups rice
1 teaspoon dried thyme
1/4 teaspoon turmeric
1 cup frozen peas
4 cups chicken broth
1/2 teaspoon ground saffron
4 plum tomatoes, peeled, seeded and coarsely chopped
1 bay leaf
1/4 cup chopped parsley
40 medium shrimp, peeled and divided
1 pound bay scallops
Or cans of sea food
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Directions: |
Directions:1. Season the Cornish hens all over with salt and pepper. Heat 3 tablespoons of the olive oil in paella pan over medium-high heat until very hot. Brown the hen pieces in batches. Remove and set aside.
2 Add the remaining tablespoon of oil and cook the sausage, ham and onion until the onion is softened and the sausage looses its raw look, about 2 minutes. Add the garlic and bell peppers and cook another 3 to 5 minutes, or until all the vegetables have softened. Add the rice and thyme and turmeric and toss with the vegetables for 1 minute.
3. Add the peas, chicken broth and saffron. Heat until simmering, stirring occasionally. Return the hen pieces to the pot, and submerge in the liquid. Add the tomatoes, bay leaf and parsley. Cover and simmer for 15 to 20 minutes, or until the hen pieces are cooked through. Scatter the shrimp and scallops over the top, cover, and simmer another 5 minutes, or until all the liquid has been absorbed, the rice is tender, and the seafood is firm. |
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