Traditional Spanish Paella

Paella de la Casa

Everyone's mother has a favorite way to make Paella -- this is a recipe that my Grandmother handed down to my mother and now to me. There are many varieties of paella; I consider this one to be a standard..

Servings: 6

Ingredients

1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
saffron is very expensive, so a pinch of it is all you need for taste but a richer color is desired -- if you are on a tight budget, use 1 tsp of yellow food coloring
8 oz tomato sauce
1 tsp sugar
4 cups of rice
7 cups of water
salt
1/2 lb - 1 lb shrimp, leave shell on
1 lb scallops

Preparation

Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomato sauce, sugar, saffron (or food coloring). Stir.

Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp and scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally.

If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.

Serve and enjoy!

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