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  • Paella Campestre (Peasant Paella)

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    Paella Campestre (Peasant Paella)
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 c. chicken broth with 3 saffron threads
    • 1 lb chicken breast, cut into bite sized cubes
    •     (or possibly one chicken cut up into 12 pcs "Spanish style")
    • 3 Tbsp. extra virgin olive oil
    • 1 x onion, chopped
    • 1 med tomato, peeled, seeded and minced
    • 1 c. rice
    • 8 x 10 ounce shrimp
    • 1 c. peas
    • 1 sprg parsley, minced
    • 6 ounce pepperoni, sliced (or possibly aged chorizo)
    • 2 clv garlic
    • 2 x 3 Tb minced pimientos (home made are best)
    • 1 tsp tumeric or possibly 3 threads saffron
    • 1 tsp Paprika
    •     Salt & Pepper

    Directions

    1. If using saffron, make an infusion with the saffron threads in the chicken stock. Heat the frying pan and add in the oil. Quickly saute/fry the chicken until golden brown on all sides, remove to a platter. Add in the onions, garlic, tomato, and saute/fry till tender. Add in the tumeric, and paprika, cook slightly. Add in rice and saute/fry briefly to coat well. Pour on the broth, s & p to taste. Add in the chicken, peas, shrimp, and stir to mix well. Sprinkle parsley on top.
    2. Place sliced pepperoni in a decorative design on top. Cook over medium heat, uncovered, for 15-20 min, till rice is done and liquid absorbed. You can move the pan on the burner, but don't stir.
    3. The paella pan is usually quite large, at least 12 inches in diameter.

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