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Catholic Recipe: Paella I

    INGREDIENTS

  • 18 cherrystone clams in shell
  • 1 frying chicken (2-1/2 pounds), cut up
  • seasoned flour (salt and pepper added)
  • 4 Tablespoons vegetable oil, divided
  • 1 cup raw regular rice
  • 1/2 to 1 teaspoon thread saffron
  • 1/2 teaspoon salt
  • few grains pepper
  • 1 can (10-1/2 ounces) chicken bouillon
  • 4-1/2 cups water
  • 2 large green peppers, diced
  • 4 medium onions, chopped
  • 3 large garlic cloves, slashed (skewer on wooden picks)
  • 3 to 4 Tablespoons bacon drippings or vegetable oil
  • 1-1/2 cups cooked green peas
  • 1 can (1 pound) chick peas
  • 2 pounds shrimp, cooked and cleaned
  • Details

  • Serves: 8
  • Prep Time: 4 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Spain

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Paella is a a Spanish dish of saffron rice combined with a variety of meats and shellfish (such as clams, shrimp and chicken in this recipe) cooked in garlic, onions, peas, green peppers and tomatoes. The name comes from the pan that is used to cook and serve this dish. It has two handles and is wide and shallow, about 13 to 14 inches in diameter.

This recipe is an American adaptation, and the last stage requires a large casserole dish.

DIRECTIONS

Soak clams in ice cold salted water 1 hour. Scrub shells with stiff brush; rinse under cold running water. Chill until used. Dredge chicken with seasoned flour; brown on all sides in half the oil; add 1/2 cup water; cover; simmer 20 minutes; remove from heat. Heat remaining 2 Tablespoons oil in another skillet; add raw rice, saffron, salt, and pepper. Cook over low heat until rice is transparent. Combine bouillon, and remaining water; add 1 cup at a time to rice; stir frequently; add next cup water when former is absorbed. Continue cooking until rice is just tender. Cook green peppers, onions, and garlic until golden brown and tender in bacon drippings or oil. Remove garlic. Combine rice, onion mixture, green peas, chick peas, shrimp, clams, and chicken in large casserole. Leave a few clams on top. Bake at 325° for 15 to 20 minutes or until clams have opened and mixture is hot.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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