Paella

Name: Paella
Ingredients: 2 Tbsp. vegetable oil; 4 (2 lb.) chicken breasts; 1 lb. chorizo sausage; 1 1/2 c. uncooked long grain rice; 1 medium onion, cut 1/4-inch; 2 (14 1/2 oz.) chicken broth; 1/2 tsp. salt; 1/2 tsp. coarsely ground pepper; 1/2 tsp. dried oregano leaves; 1/16 tsp. powdered saffron; 1 tsp. finely chopped fresh garlic; 1 c. frozen peas; 2 ripe tomatoes, cut 1-inch cubes; 8 oz. large fresh or frozen shrimp, deveined; 8 fresh whole clams (in shells), scrubbed

15 ingredients

14 steps

Ingredients

2 Tbsp. vegetable oil
4 (2 lb.) chicken breasts
1 lb. chorizo sausage
1 1/2 c. uncooked long grain rice
1 medium onion, cut 1/4-inch
2 (14 1/2 oz.) chicken broth
1/2 tsp. salt
1/2 tsp. coarsely ground pepper
1/2 tsp. dried oregano leaves
1/16 tsp. powdered saffron
1 tsp. finely chopped fresh garlic
1 c. frozen peas
2 ripe tomatoes, cut 1-inch cubes
8 oz. large fresh or frozen shrimp, deveined
8 fresh whole clams (in shells), scrubbed

Directions

1

Heat oven to 350°.
2

In 10-inch skillet, heat 2 tablespoons oil over medium heat (1 to 2 minutes).
3

Add chicken and sausage; cook until chicken is lightly browned and sausage is no longer pink (15 to 20 minutes).
4

Remove chicken and sausage; set aside.
5

Drain off fat.
6

Reserve 2 tablespoons.
7

Stir rice and onion into fat.
8

Cook over medium heat, stirring occasionally until rice is golden (3 to 5 minutes).
9

Gradually stir in chicken broth, salt, pepper, oregano, saffron and garlic.
10

Continue cooking until mixture comes to a full boil (10 to 12 minutes); place mixture in roasting pan. Top with chicken and sausage.
11

Bake for 30 to 35 minutes or until rice is tender.
12

Stir in peas and tomatoes; top with shrimp and clams.
13

Cover; continue baking, stirring occasionally until shrimp turn pink and clams open.
14

Discard any clams that do not open.