RCI-RC.001.0089.001
Half-hour Paella
Makes 6 servings
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- ½ cup
- ½ cup
- 1 tablespoon
- 1 cup
- ¼ teaspoon
- ¼ teaspoon
- 1 unit
- x 8-ounce can minced clams (drain; reserve liquid)1 unit
- boned cooked chicken pieces (leave in large pieces)1½ cups
- 1 cup
- ½ cup
- quartered fresh tomatoes for garnish (optional)1 unit
Method
1
Heat butter or margarine in a large paella pan or wide shallow skillet over medium heat. Add the chopped onion and celery, sautéing for 3-4 minutes until softened and fragrant.
2
Stir in the uncooked rice, coating it well with the butter and mixing with the vegetables for about 1-2 minutes to lightly toast the grains.
2 minutes
3
Pour in the chicken broth and the reserved liquid from the canned clams. Add salt and saffron, stirring to distribute the saffron evenly throughout the liquid.
1 minutes
4
Bring the broth to a boil, then reduce heat to medium-low and allow the rice to simmer without stirring for 15-18 minutes until the rice has absorbed most of the liquid and is tender.
17 minutes
5
Add the boned cooked chicken pieces, minced clams, cooked shrimp, and green peas, gently folding them into the rice.
1 minutes
6
Simmer for an additional 2-3 minutes to heat the seafood and poultry through and allow the flavors to meld.
3 minutes
7
Remove from heat and let the paella rest for 2 minutes before serving. Garnish with quartered fresh tomatoes if desired.