GMA Recipe: West Indies Paella

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West Indies Paella
1997

Ingredients

1 chicken (2 1/2 to 3 pounds), cut in 12 pieces (cut breasts in 4 pieces)
1/3 cup Spanish olive oil
1 medium onion, sliced
2 cloves garlic, crushed
1 green pepper, cut in one-inch pieces
1/2 teaspoon salt
1 cup uncooked long-grain rice
1 cup stewed tomatoes (or canned), cut up
1 (about 1/4 pound) chorizo or garlic-flavored sausage
1 dozen raw shrimp, shelled and cleaned (optional)
1 cup chicken broth
1 cup Spanish sherry
1/4 teaspoon Spanish saffron (optional)
1 package (10 oz) frozen green peas or frozen artichoke hearts
1 dozen mussels (optional)

Directions

Wash and dry chicken pieces. Brown in heated oil in a large skillet until golden on all sides. With tongs, remove from skillet and set aside.

To drippings in skillet, add onion, garlic, green pepper, and salt; saute until lightly browned; add saffron and salt and cook until vegetables are soft. Add rice, stir to coat evenly with oil. Return chicken to skillet. Add tomato pieces, chorizo, chicken broth, sherry and shrimp; bring to boil.

Lower heat and simmer, covered, stirring once or twice, for about 20 minutes or until half the liquid is absorbed. Add the frozen peas or artichokes and simmer about 15 minutes longer, or until all ingredients are tender and most of the liquid is absorbed. If using mussels, you can steam them in a little water until the shells open and use as garnish.

This is a very basic recipe for paella. There are endless variations and combinations that accomodate any taste or availability. Hot peppers, canned pimientos and/or capers suit some tastes. Ground coriander (1/2 teaspoon) or oregano (1 teaspoon) can be used in seasoning. Clams can be substituted for mussels, and often one finds both shrimp and clams and mussels in a good paella. Fresh coriander leaves on top are a fine addition. Good accompaniments are fried plantains, green salad, French bread.