Ingredients: 1. a pinch of saffron (tips: buy from persian food store or Indian food store... you will save $$$, or you can pay $$$ from Safeway, Vons, etc) 2. 3 cans of chicken broth 3. 6 cups of rice (long grain, or short grain, what ever rice you like) 4. 2-3 cups of mixed vegetable (carrot, peas, beans, etc) 5. 1 cup of olive, pitted 6. 1 tomato, diced 7. 1 large onion, diced 8. 1 large bell pepper, diced 9. 1 pound of mussel, cleaned and beard removed 10. 1 pound of medium shrimp, deveined 11. 1 pound of chicken meat, diced into large pieces 12. 1 sausage, about 1lb or so, diced into thin disc about 1/8 inch thick Steps: 1. use a large shallow pot, heat over medium fire 2. put 2-3 spoon of olive oil on the hot shallow pot 3. put the onion, tomato, bellpepper in the pot, stir in low-medium heat until the moisture is removed, about 5 minutes. This is called the soffrito. 4. After the soffrito moisture is removed, add sausage, chicken, and stir until the chicken turn a little brown, about 5-7 minutes 5. In another pot, boil the chicken broth 6. after the broth boil, put the heat to simmer, and throw in a pinch of saffron, let it steep for 5 minutes on simmer. 7. in the large shallow pot, with the soffrito, chicken, sausage, pour in the chicken broth infused with saffron 8. pour the pre-washed rice in, adjust the amount of liquid if necessary by adding water, so the paella won't be too dry or too wet. 9. How do you know how much liquid vs rice? The height of rice from <b>...</b>
Paella
Seafood
Spanish
Rice
Dish
Chef
Jarod
