Spanish Paella

Name: Spanish Paella
Ingredients: 4 oz. butter; 1 large sweet yellow onion, chopped; 2 lb. boned chicken breasts, skinned, sauteed, cut into 1-inch strips and set aside in a bowl; 2 c. long grain rice; 1 to 2 Tbsp. saffron, crushed; 4 c. chicken broth (1/3 less salt); 1 chorizo sausage, cooked well, drained of fat, mashed and set aside in a bowl; 1 red bell pepper, chopped; 18 small clams in shells, scrubbed; 1 lobster tail, cleaned and cut into chunks; 2 lb. fresh fish (halibut, scallops, sea bass), cooked, sauteed in butter and set aside in a bowl

11 ingredients

7 steps

Ingredients

4 oz. butter
1 large sweet yellow onion, chopped
2 lb. boned chicken breasts, skinned, sauteed, cut into 1-inch strips and set aside in a bowl
2 c. long grain rice
1 to 2 Tbsp. saffron, crushed
4 c. chicken broth (1/3 less salt)
1 chorizo sausage, cooked well, drained of fat, mashed and set aside in a bowl
1 red bell pepper, chopped
18 small clams in shells, scrubbed
1 lobster tail, cleaned and cut into chunks
2 lb. fresh fish (halibut, scallops, sea bass), cooked, sauteed in butter and set aside in a bowl

Directions

1

Preheat oven to 400°.
2

In a large paella pan or iron skillet, saute onion and red bell pepper in butter until softened.
3

Add rice to pan and cook 10 minutes.
4

Do not brown.
5

Add more butter, if necessary.
6

Stir in chicken broth and saffron and bring to a boil, stirring occasionally.
7

Reduce to a low simmer and cook, uncovered, for 20 minutes or until rice is tender.