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Cooking Food Recipes Cocktails Summer Winter Gourmet Recipe


1 Chicken - cut in small pieces
1-2 Lemons
4-6 gloves of Garlic - finely minced
1 large Tomato - peeled, seeded and chopped
1 large Onion - chopped
1 large Sweet Red Pepper - cut into thin slices
6-8 medium Shrimps - cleaned with tails on
1 Fiet Fish - sliced ½ inch thick
1½ cups of Rice
3 cups Chicken stock
6-8 thin slices of Spanish chorizo (substitute pepperoni or other sausages)
1/3 cup Olive Oil
¼ cup Ham - chopped
¼ teaspoon Saffron
2 Lemons - quartered
Salt and Pepper to taste

Pre-heat the oven to 400-450ºC. Keep chicken stock just below boiling in a smallsaucepan.
Heat pan over medium heat with 1/3cup olive oil. When hot, add chicken rubbed with salt, pepper and garlic. Brown well on all sides, the chicken does not need to be cooked through. Remove from pan and set aside on paper towels to drain.
If necessary, add more olive oil to the empty pan. Sauté on medium heat in the same pan with garlic, onion and pepper for 1 minute.
Add ham, tomato and continue to sauté for 2 minutes.
Add rice and saffron and continue to stir and sauté for 1 more minute.
Add the chicken stock, shrimp an pepproni, bring to a boil.
Place chicken on top and place in oven for 30 minutes.
Remove and garnish with olives and lemon wedges. Cover for three minutes with a clean kitchen towel.
Remove towel and serve.

The stock can be made the day before, but must be boiling hot when added to the paella.
2 Garlic cloves - minced
8 tablespoons fresh Parsley - chopped
1 gm Saffron strands or ½ teaspoon powdered Saffron
150 gm cured Ham - chopped
100 gm Chorizo sausage - sliced
1 kg Chicken - cut into small pieces (about 14)
½ kg Fish - cut into small pieces
½ kg small or medium Shrimp - shelled
1 medium Onion - chopped
2 Tomatoes - peeled and chopped
1 green Pepper - chopped
1 Red Pepper - chopped
3 cups short-grain Rice
1 Lemon
4 cups hot Chicken stock
3 cups hot Fish stock
Salt and Pepper to taste
Olive Oil
Parsley sprigs and Lemon wedges for garnish

In small bowl or mortar, mash garlic, parsley, saffron and salt. Set aside.
Heat olive oil in paella pan with a 15-inch (40cm) base. Add chopped ham and chorizo. Fry, stirring for a few minutes. Remove to a warm platter.
Add chicken pieces, sprinkled with salt, and fry over heat until golden on all sides. Remove to a warm platter.
Add the fish, sprinkle salt and fry. Remove to a warm platter.
Add shrimp and sauté.

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