Paella

Name: Paella
Ingredients: 1/2 c. dry white wine; 3 Tbsp. saffron threads; light vegetable oil cooking spray; 1 c. chopped onion (1 medium onion); 1 c. arborio rice; 1 banana pepper, trimmed and cut into strips; 1 red bell pepper, trimmed and cut into strips; 1 yellow bell pepper, trimmed and cut into strips; 3 c. hot chicken stock, fat skimmed off; 6 oz. boneless, skinless chicken breast, cubed; 1/2 c. squid rings; 1/2 lb. medium shrimp, peeled and deveined; 12 mussels, scrubbed; 12 littleneck clams, scrubbed; 4 (3 oz.) freshwater lobster tails or 2 (6 oz.) lobster tails, cut in half; 1/2 c. canned sliced artichoke hearts; 1 c. frozen peas, thawed; 1 c. chopped tomato (1 medium tomato)

18 ingredients

13 steps

Ingredients

1/2 c. dry white wine
3 Tbsp. saffron threads
light vegetable oil cooking spray
1 c. chopped onion (1 medium onion)
1 c. arborio rice
1 banana pepper, trimmed and cut into strips
1 red bell pepper, trimmed and cut into strips
1 yellow bell pepper, trimmed and cut into strips
3 c. hot chicken stock, fat skimmed off
6 oz. boneless, skinless chicken breast, cubed
1/2 c. squid rings
1/2 lb. medium shrimp, peeled and deveined
12 mussels, scrubbed
12 littleneck clams, scrubbed
4 (3 oz.) freshwater lobster tails or 2 (6 oz.) lobster tails, cut in half
1/2 c. canned sliced artichoke hearts
1 c. frozen peas, thawed
1 c. chopped tomato (1 medium tomato)

Directions

1

Preheat the oven to 350°.
2

Put the white wine and saffron threads in a small bowl and set aside.
3

Preheat a large, heavy paella pan or frying pan for about 1 minute over medium-high heat. Spray it 4 times with the vegetable oil.
4

Saute the onion for 2 to 3 minutes until limp.
5

Add the rice and saute for about 1 minute until golden.
6

Add the wine and saffron and stir until the liquid is completely absorbed.
7

Stir in the peppers.
8

Add the hot chicken stock 1/4 cup at a time, stirring until absorbed.
9

Keep the stock over low heat.
10

When only 1/2 cup of the chicken stock remains to be added, stir in the chicken.
11

With the last addition of stock, stir in the squid and shrimp.
12

Turn the burner off.
13

The rice should be tender.