Prep 20 mins
Cook 25 mins
From "The Art of Spanish Cooking," which says that this dish originating in Barcelona is pronounced par-e-ya'-deh.
- 1 whole chicken breasts, boned or 1⁄4 lb diced veal
- 1⁄4 lb chicken livers or 1⁄4 lb lean ham
- 1⁄4 lb lean pork, diced
- 1⁄4 cup olive oil
- 1 garlic clove, minced
- 1 pimiento, drained and diced
- 1 tomatoes, peeled and chopped
- 4 ounces frozen baby lima beans
- 1 1⁄2 cups rice
- 2 3⁄4 cups broth or 2 3⁄4 cups water
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon saffron
- 7 -8 ounces clams (canned with juice)
- 4 1⁄2 ounces large shrimp (canned, drained)
- Cut chicken breast or veal into 1-inch pieces. Saute with the chicken livers and pork in olive oil until lightly browned. Add garlic, pimiento, and tomato. Cook about 1 minute. Add limas, defrosted just enough to break up, and rice; stir to coat rice with oil.
- Add saffron to broth or water, combine with clams and juice, bring to a boil; pour boiling hot over rice. Bring liquid again to a boil, cook 10 to 15 minutes over moderately high heat, then add shrimp, cover, keep in warm place, or transfer to preheated 300 degree oven, leave for 10 minutes or until rice is fluffy and tender. Can be cooked in a 10-inch skillet.