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Title: Teresa’a Tofino Paella
Submitted by: sness - June 21, 2006
6 cups chicken stock
½ tsp saffron
1 small onion
2 small chickens, cut in serving pieces
1 country sausage (or garlic sausage), cubed
salt
1 medium onion, chopped
4 green onions, chopped
4 cloves garlic, chopped
1 red pepper, chopped
3 cups short grain rice
1 bay leaf, crumbled
1 T lemon juice
¼ lb peas would be a good addition but we didn’t have any and it still tasted great
Lemon wedges
Heat broth with saffron and whole onion. Cover and simmer for 15 minutes. Remove onion and reserve 5-½ cups broth. Sprinkle chicken pieces with salt. Heat oil in fry pan and fry chicken pieces over high heat until golden. Remove chicken pieces then saute sausages. Remove and drain. Add chopped onions and green onions and saute until onion has wilted. Add rice to pan and stir well to coat with the oil. Add bay leaf, then stir in boiling chicken stock, lemon juice and peas. Put chicken and sausage back in pot. Boil and cook uncovered over medium heat for 10 minutes, burying the sausage and chicken under the rice. Cover and cook for about 25 minutes or until rice is cooked. Decorate with lemon wedges to serve (and chopped parsley if you have it).
½ tsp saffron
1 small onion
2 small chickens, cut in serving pieces
1 country sausage (or garlic sausage), cubed
salt
1 medium onion, chopped
4 green onions, chopped
4 cloves garlic, chopped
1 red pepper, chopped
3 cups short grain rice
1 bay leaf, crumbled
1 T lemon juice
¼ lb peas would be a good addition but we didn’t have any and it still tasted great
Lemon wedges
Heat broth with saffron and whole onion. Cover and simmer for 15 minutes. Remove onion and reserve 5-½ cups broth. Sprinkle chicken pieces with salt. Heat oil in fry pan and fry chicken pieces over high heat until golden. Remove chicken pieces then saute sausages. Remove and drain. Add chopped onions and green onions and saute until onion has wilted. Add rice to pan and stir well to coat with the oil. Add bay leaf, then stir in boiling chicken stock, lemon juice and peas. Put chicken and sausage back in pot. Boil and cook uncovered over medium heat for 10 minutes, burying the sausage and chicken under the rice. Cover and cook for about 25 minutes or until rice is cooked. Decorate with lemon wedges to serve (and chopped parsley if you have it).