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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I got this recipe from the back of a box of saffron from Spain. Ingredients:
6 chicken pieces |
1 lb pork tenderloin, cubed |
2 garlic cloves |
1 medium onion, chopped |
2 red ripe tomatoes, diced |
1 red bell pepper |
1 green bell pepper |
2 cups arborio rice |
1 pinch saffron |
4 cups chicken broth |
1/4 lb string bean |
1 (14 ounce) can artichokes, drained |
2 laurel leaves |
1 lb shrimp |
1 lb mussels |
1/4 cup olive oil |
salt and pepper |
Directions:
1. Preheat the oven to 400°F.
2. Warm up the oil in a paella dish, and brown chicken and pork (seasoned with salt and pepper).
3. Remove from pan and keep warm.
4. Add garlic and onions and sauté until golden brown.
5. Add rice, mix with a wooden spoon and cook until the grains are golden brown and loose.
6. Then add broth and saffron, stir a little and add tomatoes, peppers and laurel leaves and the reserved chicken and pork.
7. Cover and simmer on medium heat for about 15 minutes.
8. Turn of the heat and let it rest for 5 minutes.
9. Set over rice the string beans, artichokes, mussels and shrimp.
10. Put paella dish in the preheated oven for about 5 minutes or until shrimp turn pink.
11. Serve.
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