Paella

pino@galileo.Berkeley.EDU (Jose L. Pino)

Service for 6 people.

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
• 1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch
• of it is all you need for taste but a richer color is desired)
• 8 oz tomatoe 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

Directions:

• 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 tomatoe sauce, sugar, food coloring.
• Stir.
• Add rice & water and bring to boil.
• Salt to taste.
• Boil 5 minutes, stirring occasionally.
• Add shrimp & 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.