Lindsay's Recipes

La Bodega Paella

¼ cup Olive Oil
Salt and Pepper to taste
1 per person Small piece of Chicken
3 cups Converted Rice
½ lb Veal or Pork, cubed
8 cups Chicken Stock
½ Medium Onion, chopped
18 Small, Hard-shell Clams
2 cloves Garlic, finely chopped
18 Fresh Mussels
1 Medium Green Pepper, chopped
18 Medium Prawns
3 Tomatoes, seeded and chopped
1 cup Shelled Green Peas
1 tsp Mild Paprika
2 cans Red Pimientos
pinch Saffron
2 Lemons

Season chicken and brown in a paellera or large frying pan, set aside. In the same paellera add veal or pork, onion, garlic, green pepper and tomatoes. Season and keep stirring until mixture is cooked. Stir in paprika, saffron and rice; add stock and bring to boil. Arrange chicken, prawns, clams and mussels on the rice. Lower heat and cook until stock is almost gone. Add green peas and strips of red pimientos. Finish cooking in a hot oven. Decorate with lemon wedges. Serves 6 to 8.

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