*  Exported from  MasterCook  *
 
                                   Paella
 
 Recipe By     : Tita
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Ethnic                           Poultry
                 Rice                             Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Chicken
    2                    Bay Leaf
      1/2  Tsp           Garlic Chips
    1      Tsp           Parsley
    1      Pkg           Shrimp -- Frozen Like Veg Box
      1/4  C             Oil
    2      C             Uncle Ben’s Rice
    1                    Onion -- Chopped
      1/8  Tsp           Saffron
    5      C             Shrimp Water + Tap Water
    1      Can           Tomato Sauce
                         Garlic Powder -- to taste
 
 1. Cut chicken into pieces and place in pan to cook, cover with water,
 add bay leaves, garlic chips and parsley, cover and cook til done.  When
 done, remove skin and bones and cut into bite size pieces and return to
 broth
 2. Place shrimp in pan and cover with water and cook til done.  Remove
 shrimp from water (RETAIN WATER), peal and devein shrimp. Strain shrimp
 water into measuring cup to use later.
 3. Use Paella pan or electric skillet, heat oil, add onion and saute til
 clear, add rice and brown a little, add remaining ingredients chicken and
 chicken broth and shrimp. Bring to a boil and simmer til all water is
 absorbed
 
 When I describe this to friends, I say “it’s rice and shrimp and chicken
 and lots of garlic” because I use lots of garlic in it
 
 You can add as much chicken and shrimp as you want.  I usually use only
 chicken breasts for my family.
 
 When Tita made it, she left the pieces whole and used more oil.  She
 would throw weiners on top for the kids
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Tita was from Madrid and in 1962 when my husband was stationed at
 Bergstrom AFB in TX, she and her husband and set of twin girls lived
 across the hall from us.  She would always make this on Sunday and they
 would invite us over to eat.  I watched her make it many times and tried
 as best as I could to duplicate.  This is very simple compared to the
 recipes I've seen with so many more ingredients.  I cook by the smell of
 this, and have only estimated the amounts on the seasoning.  I haven't
 even listed salt because that too is an individual preference
 If you don't know what a Paella pan is, the one I found many years ago is
 enamel,  about 9″ round bottom, sloping sides and handles and no lid.  I
 usually cook in the electric skillet and cover for rice to cook good.
 I have specified Uncle Ben’s converted rice because that’s what I use and
 other brands may call for less water to cook.  If you use another brand,
 you may need to change the water amount

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