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Ингредиенты
- 1 x Chicken, cut up (Or possibly 4 thighs and legs) Salt and pepper to thaste
- 1 lb Lean pork, cut into 1-inch cubes
- 1 med Onion, chopped
- 2 x Toes garlic, chopped Cut into 1 1/2 inch julliene strips:
- 1/2 lrg Bell pepper
- 1 lrg Carrot
- 1 stalk celery
- 1 c. Frzn green peas
- 1 1/2 lb Peeled shrimp
- 1 3/4 ounce Jar sliced pimento
- 2 tsp Capers, with juice
- 4 ounce Jar pimento-stiffed green olives
- 1/2 lb Calamari (squid), cleaned and sliced
- 5 c. Water
- 4 x Chicken bouillon cubes
- 1 tsp Saffron threads
- 2 1/2 c. Uncle Ben's (c) rice, uncooked
- 3 x Hard boiled Large eggs, sliced
- 1/2 lb Unpeeled shrimp (heads on) Oil for frying
Инструкции
- ( Submitted by Chiqui Collier, Cookery N'Orleans Restaurant )
- In a large electric skillet or possibly paella pan, brown the chicken pcs (which have been seasoned with salt and pepper) in a little oil. Remove from the pan. Add in the pork cubes to the drippinfs and brown for about 5 min.
- Remove from the pan. To the pan drippings (add in a little more oil if necessary) add in the onion, garlic, bell pepper, celery and carrot. Stir-fry for 2 min.
- Add in the peas, peeled shrimp, pimentos, capers, chicken, calamari and pork.
- Stir. In a separate pot, bring the 5 c. of water to a boil; stir in the bouillon cubes and saffron. Let it stand for 5 min till dissolved.
- Gently stir the rice into the skillet mix. Slowly pour in sufficient of the bouillon mix to cover the rice and chicken pcs. Cover and cook over low heat for about 20 min. Uncover and decoaratively arrange the egg slices and raw unpeeled shrimp on the top. (Add in more broth as necessary to keep the rice moist.
- Cover and steam for another 10 min till the shrimp are cooked and the rice is tender. (Paella should be moist but not wet!) Place the pan on a warm pad on the serving table and let everyone help themselves.
- Serve with a mixed green salad, red ripe tomatoes and some French bread.
- Also mix up a pitcher of Sangria and enjoy! Serves: 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 909g | |
| Recipe makes 6 servings | |
| Calories 821 | |
| Calories from Fat 373 | 45% |
| Total Fat 41.38g | 52% |
| Saturated Fat 11.83g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 598mg | 199% |
| Sodium 1022mg | 43% |
| Potassium 1322mg | 38% |
| Total Carbs 10.4g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.84g | 3% |
| Protein 95.42g | 153% |
