Gabriella Hartzheim

PaellaHow to make paella? Simple! PaellaThis is one of the most famous dishes in Spain. The rice-based stew of chicken, seafood, sausage and saffron is named for the two-handled, shallow cooking vessel named paellaera, from which it is served.2 tablespoons olive oil1 clove garlic1 frying chicken, cut into serving pieces1 (6 to 8 ounce) chorizo sausage3 tomatoes, chopped1 onion, peeled and chopped1 red bell pepper, seeded and chopped1 teaspoon paprikaSalt and black pepper, to taste1 fresh artichoke, cut into eighths, with    choke and tough outer edges removed3 cups chicken broth1 cup tomato sauce2 cups rice, uncooked1 1/2 teaspoons saffron threads, soaked in warm water1 pound raw shrimp, peeled1 cup fresh or frozen green peas12 large Spanish olives12 scallops2 tablespoons chopped pimento2 pounds cleaned mussels or clamsFresh parsleyFresh lemon wedgesHeat oil in a large, heavy iron skillet or paella pan. Add garlic and cook a few minutes; remove and reserve garlic. In the same skillet, brown chicken and sliced chorizo; drain fat. Ad tomatoes, onion, bell pepper, paprika, salt, pepper and artichoke pieces to chicken and chorizo. Cook 10 minutes.Add chicken broth and tomato sauce. Bring to a boil. Add rice and saffron. Reduce heat and simmer, uncovered, 15 to 20 minutes. Bake 10 to 15 minutes longer.Add shrimp, peas, olives, scallops, pimento and reserved garlic; tuck in mussels or clams (opening-side up) and reserved garlic. Bake 10 to 15 minutes longer or until mussels are open and shrimp are cooked. Garnish with parsley and lemon wedges. Christian Dating Beavercreek Christian Dating Christian Dating Beavercreek,Xhristian Dating Tigrett Christian Dating Christian Dating.