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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Ingredients:
2/3 cup olive oil |
4 teaspoons oregano |
4 teaspoons dry basil |
3 cloves garlic, minced or pressed |
2 teaspoons salt |
1 teaspoon pepper |
2 whole boneless chicken breasts, skinned and cut in bite-size pieces (1 lb.) |
12 large shrimp |
3 chorizo sausage, in small pieces (3 oz.) |
2 large yellow onions, chopped |
1 large green pepper, chopped |
2 cups rice |
3 cups hot chicken broth |
4 large tomatoes, peeled, seeded and chopped |
1/2-1 teaspoon powdered saffron |
1 teaspoon coriander |
1 cup frozen peas |
1/2-3/4 lb scallops |
12 clams or 12 mussels |
2 pimientos, cut into strips |
Directions:
1. In a bowl, combine olive oil, oregano, dry basil, garlic, salt and pepper.
2. Place chicken and shrimp in another bowl; pour over marinade. Cover and refrigerate overnight. Heat about 1 tablespoon marinade in frypan over medium heat. Remove chicken and drain; add to pan and cook until lightly brown.
3. Remove from pan; set aside. Add sausage to pan; cook over medium heat until well browned.
4. Add onions and green pepper to pan; raise heat to medium-high; cook until vegetables are soft. Stir in rice; brown slightly.
5. Add broth, tomatoes, saffron, coriander, chicken and sausage; boil, cover, heat and simmer for 25 minutes, stirring occasionally until rice is tender.
6. Add peas and scallops; toss gently.
7. Transfer Paella to large ovenproof 6-quart baking dish or paella pan.
8. Drain shrimp; push into rice mixture along with clams.
9. Bake, covered, in 350 degrees oven for 15 to 20 minutes, or until shrimp are pink and clams open.
10. Garnish with pimento strips, if desired.
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