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Paella Recipe

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This recipe for Paella, by , is from In the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michael Kanellis


Garlic – 1 clove, chopped
Onion – 1 medium, coarsely chopped
Red Pepper - 1 large, coarsely chopped
Olive Oil - 1/3 cup
Capers - 2 teaspoons
Tomato Paste - 3 tablespoons
Rice - 2 ¼ cups medium-grain (Arborio)
Chicken stock - 4 cups, heated
Peas - 1 10-ounce package frozen (thawed)
Black beans - 1 16-ounce can, drained
Bacon - 1 oz diced
Chicken Breasts - boneless, skinless halves, cut into 2 X ½-inch strips (1/2 breast per person)
Chorizo Sausages - 2 (about 1/4 lbs.) cut diagonally into 1/8-inch slices
Shrimp – 1-2 pounds large, peeled and deveined
Bay Scallops - 1 pound
Oregano - 1 teaspoon dried
Bay Leaves - 2
Salt - ¼ teaspoon
Cayenne Pepper - ½ teaspoon
Coriander - ½ teaspoon, ground
Saffron - 1 teaspoon crushed

Preheat oven - 350
Pour olive oil into pan and place over medium-high heat. Add garlic, bacon, onion, and red pepper - sauté 5 minutes. Add chicken and sauté until lightly browned.
Turn heat to medium. Add chorizo and ham, sauté for 5 minutes. Stir in oregano, bay leaves, salt, cayenne, coriander, capers, tomato paste, and rice. Mix well. (Can be prepared up to a day ahead up to this point, transferred to a covered container and refrigerated. Reheat before proceeding).
Add the seafood, hot stock, and saffron. Mix well, cover pan loosely with aluminum foil and place in oven. Bake until rice is just tender and all liquid is absorbed, about 30 minutes. Gently stir in peas and beans. Cook 5 minutes longer. Serve immediately.

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