paella Valenciana

Ingredients

3 saffron threads, crushed (pinch)
3 cups chicken stock or broth
1/4 cup olive oil
1 chicken (2-1/2 lb.), skin removed, cut into 12 pieces
5 oz. pork loin, cut into chunks
4 cloves garlic, minced
1 medium onion, chopped
1 lb. Italian sausage or chipolata, cut into 1-inch pieces
2 cups valencia or Arborio rice (short grain), uncooked
2 bay leaves
1 cup drywhite wine (optional)
3 medium tomatoes, peeled, seeded and chopped
1 tsp. salt
1 tsp. pepper
12 medium shrimp, cleaned
4 oz. squid rings
6 oz. monkfish, hake or grouper fillet, skin removed, cut into chunks
8 clams, rinsed
8 mussels, rinsed, cleaned
1 cup frozen green peas
2 medium red, green and/or yellow bell peppers, cut into thin strips
2 medium lemons, cut into wedges

Description

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