1 no ingredients
Directions
1/2 c Olive oil
1 ea Onion, chopped
1 ea Green pepper, chopped
1/2 c Tomatoes, peeled, chopped
3 cl Garlic, minced
1 ea Bay leaf
1/2 lb Pork, cut in chunks
1/2 Fryer chicken,
: Cut in four pieces
1 lb Lobster, cut in chunks
1/2 lb Shrimp, large,
: Peeled and deveined
8 ea Oysters, scrubbed
8 ea Scallops, large
8 ea Mussels, scrubbed
4 ea Clams in shells, scrubbed
4 ea Stone crab claws
1 lb Red snapper, cut in chunks
3 c Seafood stock,
: Chicken stock or
: Bottled clam juice
: pn saffron
1 t Salt
1 1/2 c Rice
1/4 c White wine
1 sm Can petite green peas,
: (for garnish)
: Asparagus (for garnish)
: Pimientos (for garnish)
1) Pour olive oil in large heavy casserole. Add onions and peppers
and fry until just limp. 2) Add tomatoes, garlic and bay leaf. Cook 5
minutes. 3) Add pork and chicken and saute until tender, stir to
prevent sticking or burning. 4) Add seafood, stock, saffron and salt.
When this boils, add rice. Stir and bring to a second boil. 5) Cover
and bake in oven at 350 degrees for 20 minutes. 6) To serve, sprinkle
with wine and garnish with peas, asparagus and pimiento.
Source: Columbia Restaurant, Tampa, FL
Recipe By :
From: Bill Camarota
Servings: 4 servings
Paella Valenciana Recipe brought to you by Recipe Ideas
Categories: Fish; Spanish
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We hope you enjoy this Paella Valenciana recipe.
