Basque Style Paella
Everyone makes thier Paella a little bit different - this is my version.
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INGREDIENTS
Nutrition- 4whole chicken breasts, halved
- salt & freshly ground black pepper
- 1⁄4
- 1⁄4teaspoon coriander powder
- 1⁄3cup cooking sherry
- 4
- 1 1⁄2cups long-grain rice
- 1⁄3
- 1
- 2cups clam broth
- 1cup chicken broth
- 1
- 1⁄2teaspoon salt
- 1 1⁄2teaspoons sugar
- 1
- 1dozen clam
- 1dash cayenne pepper
- 3⁄4cup pimento stuffed olive
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DIRECTIONS
- Place chicken breasts, skin side up, in greased 13x9x2” baking pan.
- Season with salt and pepper. Brush with melted butter.
- Sprinkle with coriander, cover with foil and bake at 350*F for 40 minutes.
- Uncover; sprinkle with sherry and bake 20 minutes longer, basting occasionally with pan drippings.
- Cook garlic, onion, and rice in hot olive oil in large skillet until golden.
- Add green pepper, broth, tomatoes, salt and sugar. Cover and simmer gently for 25 minutes. Stir occasionally.
- Stir in chicken, shrimp, clams, cayenne, and olives. Cover and continue cooking 5 minutes, or until clams pop open and liquid is absorbed.
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