Paella

Recipe Ingredients

1		Chicken - (abt 3 lbs) - cut in pieces
1 1/4 teaspoons	6.3ml	Salt - divided
1/2 teaspoon	2.5ml	Paprika
4 tablespoons	60ml	Olive oil
1/2 lb	227g / 8oz	Ham - diced
1 lb	454g / 16oz	Onion - chopped (medium)
1/2 cup	73g / 2.6oz	Diced green pepper
2 cups	474ml	Canned peas with liquid
1 1/2 cups	355ml	Beer
1/2 teaspoon	2.5ml	Tabasco brand Pepper Sauce
2		Chicken bouillon cubes
1/4 teaspoon	1.3ml	Saffron
1 1/2 cups	240g / 8.5oz	Uncooked rice
6		Mussels
6		Clams
1/2 lb	227g / 8oz	Shrimp - cooked, shelled
2		Pimiento peppers - cut in pieces

Recipe Instructions

Preheat oven to 350 degrees.

Sprinkle chicken with 1 teaspoon of salt and paprika. Heat olive oil in skillet and brown chicken; remove to baking dish with tight-fitting lid.

Cook ham in skillet and add to chicken. Cook onion and green pepper until onion is tender, but not brown.

Drain liquid from peas into large measuring cup; add beer and enough water to make 3 cups. Add Tabasco brand Pepper Sauce. Stir liquid into skillet, scraping brown particles from bottom of pan. Add bouillon cubes, saffron and remaining 1/4 teaspoon salt. Bring to a boil and pour over chicken and ham.

Sprinkle rice over chicken and stir until all rice is moistened. Cover tightly and bake 25 minutes

Uncover and toss rice. Arrange mussels, clams, shrimp, pimentos and peas on top of rice. Cover and return to oven. Bake 10 minutes and serve.

This recipe yields 6 servings

Source:
Tabasco's recipe archive at http://www.tabasco.com

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