*  Exported from  MasterCook  *
 
                             Paella Valenciaga
 
 Recipe By     : The Ultimate Rice Cooker Cookbook By Betty L. Torre
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Posted To Recipelu
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Pounds        skinned chicken -- cut in small pieces
    2      Tablespoons   olive oil
    2      Medium        tomatoes -- cut in eighths
      1/2  Cup           green pepper -- chopped
    1      Package       -- (10 Oz.) Frozen Artichokes, Thawed -- And Drained
    1      Small         Onion -- Chopped
    2      Cloves        Garll -- Minced
    1      Cup           Rice Uncooked
    1      Teaspoon      Saffron
    3      Cups          Chicken Broth
      1/2  Pound         Shrimp, Shelled Devined  Or -- Frozen Thawed
    1      Cup           Peas Frozen Thawed & Drained
      1/2  Teaspoon      Salt
      1/4  Teaspoon      Paprika
 
 Saute chicken in hot oil in nonstick pan until chicken is browned. Add tomato, 
 green pepper, artichokes, onion, and garlic to pan; saute, stirring constantly,
  until onion is limp, about 5 minutes. Add rice and saffron; stir until rice is
  translucent, about 2 minutes.
 
 Combine chicken-rice mixture with broth in steaming pan. Cover and steam until 
 rice is almost done, about 15 minutes. Add shrimps, green peas, salt and paprik
 a. Stir once; cover and steam until rice is done. Shrimp are done when pink.
 
 Note: This dish should be dry.
 
 NOTES : Paella is always based on rice. In Spain the other ingredients vary acc
 ording to available food. Chicken and shrimp are coupled with artichokes and gr
 een peas in this version.
 
 Posted to RecipeLu  by James and Susan Kirkland <kirkland@gj.net> on Jan 25, 19
 98.
 
 
 
 
 
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