Title: Paella
Categories: Spanish Rice Seafood Poultry
Yield: 6 Servings
| 1 | | Chicken broiler, cut up |
| 2 | | Cloves garlic |
| 1/4 | c | Oil |
| 1 | lb | Raw shrimp |
| 4 | | Sliced tomatoes |
| 1 | lb | Peas |
| 12 | | Artichoke hearts, bottled or frozen and defrosted |
| 1 1/2 | c | Brown rice |
| 6 | | Strands saffron |
| 1 | c | Onion, diced |
| 1 | | Green bell pepper, diced |
| 1 | | Red bell pepper, diced |
| 1 | ts | Paprika |
| 1 | c | White wine |
| 2 | c | Water |
Brown chicken and garlic in oil; remove chicken to large casserole dish.
Add shrimp, tomatoes, peas and artichoke hearts to dish. In oil used to
brown chicken, saute rice, saffron, onion, green and red bell peppers for 7
minutes. Add to casserole dish, sprinkle on paprika, and pour in wine and
water. Bake uncovered at 350 F for 1 hour, or until rice is ready.