Michael's Paella

Recipe Ingredients

1/4 cup	59ml	Olive oil
4 lbs	1816g / 64oz	Chicken pieces
1 lb	454g / 16oz	Onion - diced (large)
3		Red bell peppers - diced
5 cups	1185ml	Chicken stock
1 tablespoon	15ml	Minced garlic
3 cups	480g / 16oz	Short-grain rice
2 teaspoons	10ml	Salt
1 teaspoon	5ml	White pepper
1/2 teaspoon	2.5ml	Saffron
3 lbs	1362g / 48oz	Plum tomatoes - peeled, seeded and chopped
16		Shrimp (large)
16		Clams
16		Mussels
		Lemon wedges for garnish

Recipe Instructions

HEAT THE OIL in a casserole over medium heat and brown the chicken on all sides, in batches if necessary.

Remove the pieces as they are done and add the onion and peppers. Cook 5 minutes, stirring. Meanwhile, bring the chicken stock to a boil in a separate pot.

When the peppers and onions are done, reduce heat to low and add the garlic, rice, salt and pepper. Stir to coat the rice with the oil. Add the stock and the saffron.

Add the tomatoes. Replace the chicken pieces, cover and cook for 25 minutes. Add the shrimp and cook another 10 minutes.

If the pot has gotten too dry, add a little water or more stock. Add the clams and mussels and cook until they open.

Remove from the heat and serve from the casserole. Accompany with lemon wedges. F

Source:
Michael Loo

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