Paella
- 1 Chicken broiler, cut up
- 2 Cloves garlic
- 1/4 Cup Oil
- 1 Pound Raw shrimp
- 4 Sliced tomatoes
- 1 Pound Peas
- 12 Artichoke hearts
- 1−1/2 Cup Brown rice
- 6 Strands saffron
- 1 Cup Onion, diced
- 1 Green bell pepper, diced
- 1 Red bell pepper, diced
- 1 Teaspoon Paprika
- 1 Cup White wine
- 2 Cup Water
Instructions:
- Brown chicken and garlic in oil; remove chicken to large casserole dish.
- Add shrimp, tomatoes, peas and artichoke hearts to dish.
- In oil used to brown chicken, sauté rice, saffron, onion, green and red bell peppers for 7 minutes.
- Add to casserole dish, sprinkle on paprika, and pour in wine and water.
- Bake uncovered at 350 degrees for 1 hour, or until rice is ready