How To make Inland Paella
3 tablespoons olive oil
8 chicken breast halves
8 chicken thighs
4 medium onions
chopped
3 cloves garlic :
crushed
2 cups rice -- uncooked
3 -4 hot link sausages smoked, sliced
5 cups beef broth :
OR chicken broth
pinch saffron salt and pepper to taste 1 7 ounce clams :
undrained, minced
1 pound shrimp boiled, cleaned
1/2 10 oz pkg frozen peas :
barely cooked
1 4 oz jar pimientos -- drained
Here's a dish to fit a King! Heat oil in large skillet, and brown chicken. Remove to a large, lightly greased casserole and set aside. Add more oil to skillet, and saute onions and garlic until onions are golden and tender. Add rice and saute until golden. Add to casserole. Fry all grease out of sausage slices; add them to casserole. Pour 4 cups of the bouillon in which saffron has been dissolved over the mixture. Add salt and pepper, cover and bake at 325 degrees until chicken is done, about 1 hour. During cooking, check to see if rice has absorbed all the bouillon; if it has, add remaining cup; continue adding bouillon if necessary; the rice should be cooked through, but not mushy. It should also be yellow! Just before paella is done, add clams and their juice, and the shrimp. When fully done, sprinkle top of casserole with cooked peas and pimientos cut in
How To make Inland Paella's Videos
The Flavorful History of Spanish Paella
Join us on a culinary adventure as we explore the fascinating journey of Spanish paella, from its humble beginnings as a farmer's meal to its status as an iconic dish beloved worldwide. Get ready to tantalize your taste buds and discover the rich history and diverse ingredients that make paella a must-try when visiting Spain. Don't forget to subscribe for more delicious food journeys!
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From Spain with Love (Season 4, Episode 3)
In this episode, we take a look at Spanish classics. Milk Street Cook Lynn Clark teaches Christopher Kimball how to make Chicken and Bean Paella ( a weeknight recipe that comes from Valencia. Then, Chris makes Seared Pork Tenderloin with Smoked Paprika and Oregano ( which is finished with a flavorful paprika oil. Finally, Milk Street Cook Catherine Smart shows Chris a new interpretation of gazpacho, Andalusian Tomato and Bread Soup (Salmorejo) (
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