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Paella Recipe

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This recipe for Paella, by , is from Spanish Family Recipes, 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!

Andrew Kaplan


2 cups of short rice
4 cups of chicken broth
7-8 oz of chopped onions
Clove of garlic
Handful of parsley
A regular sized green pepper
One teaspoon of paprika
A pinch of saffron
4 oz of diced pimientos
3 tablespoons of tomato sauce
One square of chicken bouillon
1 pound of chicken breast or any desire meat/fish
Olive oil
Deep frying pan (paellera)

Brown the chicken
Place the pan on a slow flame
Add the onion to cover the bottom of the pan
Chop the green pepper into small pieces
Add your green pepper
Make sure to stir every once in a while to prevent burning, sticking, or browning
Lower heat if it starts to cook too much
Objective is to soften the vegetables
Cut the clove of garlic into small pieces and add
And a few pinches of salt to the taste
Remember to stir every once in a while
Set timer for 22 minutes
After 22 minutes add a half of your chopped parsley and a teaspoon of paprika
Stir everything together
Turn stove off after 2-3 minutes (2-3 after timer) and remove pan from fire
Add the chicken
Break time until 20-30 minutes before eating
Poor broth
Add the other half of your chopped parsley
Add saffron
Turn on stove to maximum
When i begins to boil, add the tomato sauce, sliced pimientos, chicken bouillon, and add rice evenly
Set a timer for four minutes
After 4 minutes lower heat to medium flame (softly shake or stir every once in a while)
Set a 10 minute timer
Taste at 10 minutes
Add broth if needed
Carefully watch until ready while tasting it (should not take more than 2-3 minutes usually)
Cover for 5 minutes and enjoy

Number Of Servings:
Number Of Servings:




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