Paella With Peas And Carrots

Recipe Ingredients

3 lbs	1362g / 48oz	Chicken breasts, thighs, and legs
1/4 cup	59ml	Olive oil
2 cups	125g / 4.4oz	Onions - chopped (large)
2		Garlic cloves - minced
1		Whole tomatoes - (28 oz) - undrained, chopped
1 teaspoon	5ml	Salt
1 cup	160g / 5.6oz	Long-grain rice - uncooked
1 teaspoon	5ml	Dried oregano
1/2 teaspoon	2.5ml	Threads of saffron
1/4 cup	59ml	Boiling water
1		Soft-shell clams in shell - (15 oz) - drained
		= (steamer-type clams)
1 1/2 cups	165g / 5.8oz	Frozen English peas and carrots
2 1/4 lbs	1021g / 36oz	Unpeeled medium-size fresh shrimp

Recipe Instructions

Brown chicken in hot oil in a Dutch oven; remove chicken. Add onion and garlic to pan; cook over medium-high heat, stirring constantly, until tender. Add chicken, tomatoes, and salt. Cover and simmer 30 minutes.

Stir in rice and oregano. Dissolve saffron in boiling water; pour over chicken mixture. Cover and simmer 25 minutes. Add clams; cover and cook 10 minutes. Cook peas and carrots according to directions; drain. Peel and devein shrimp. Add shrimp to clam mixture; cover and cook 5 minutes or until shrimp turn pink. Spoon into center of serving dish. Spoon pea mixture around paella.

This recipe yields 6 servings.

Source:
The Bubba Gump Shrimp Co. Cookbook

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