Shellfish Paella



1) Dissolve water and saffron in a small bowl; set aside. Heat oil in a very large skillet or shallow pan over medium-high heat. Add chicken and brown on all sides, about 4 to 5 minutes; remove and set aside.

2) Add onion and bell peppers to pan; cook until softened and golden, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes, rice, reserved saffron, chicken, broth, salt, and pepper; bring to a boil over high heat. Reduce to a simmer, cover, and cook 30 minutes.

3) Add shrimp, clams, and mussels; cover and cook 10 minutes. Add peas and beans; stir and cook 5 minutes.

4) If there is additional liquid in pan, bring to a boil over high heat; cook until thickened. Serve hot.

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Published by Starsol