Southwestern Paella

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READY IN: 1hr 40mins
SERVES: 14-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the chicken pieces and the pork into bite-sized pieces.
  • Heat olive oil in a heavy kettle or Dutch oven over medium high heat and brown chicken and pork in small batches; remove from kettle and set aside.
  • Add onions, tomatoes, and bell pepper and cook over medium heat until onion is tender but not browned.
  • Take about a cup of broth , put it in a small sauce pan, add the Mexican saffron and bring to a boil to release the saffron's goodness and color.
  • Place this and the rest of the liquid in the kettle, stir in the rice,add the spices,the chicken and pork and bring to a boil.
  • Cover tightly, reduce heat, and simmer for 25 minutes.
  • Stir in peas.
  • If you wish to add the shrimp and fish, stir that in at this point.
  • Cover tightly and simmer 15 minutes longer.
  • Then carefully stir in artichoke hearts.
  • Serve on a large platter and garnish with the pimentos.
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