Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe
    FABIOLA’S PAELLA Spanish Rice     

   Ingredients :
6 tablespoons olive oil
8 chicken legs, boneless, in medium size pieces
1 onion, finely chopped
4 garlic cloves, crushed
4 medium size tomatoes, skinned, seeded and chopped
1 dozen mussels, rinsed
4 cups arborio rice
3 teaspoons saffron, toasted and crushed, dissolved in ¼ cup hot stock
1 tablespoon paprika
8 artichoke hearts, cut in 6 wedges, cooked
¾ cup green peas
3 lb 5 oz (1 ½ k) shrimp tails
2 lb (1 k) squids, cleaned and cut in pieces
1 lb ( ½ k) sausage, cut in small pieces
2 red peppers
½ teaspoon fresh rosemary, finely chopped
½ cup parsley, finely chopped
¼ cup cilantro, finely chopped


Place mussels with 5 ½ cups water and salt in a large size pan. Cover pan and bring to a boil for 15 minutes at moderate heat. Remove mussels and open. Remove meat from inside and blend with the rest of the stock.

Quarter peppers lengthwise. Remove stems, seeds and ribs. Place peppers, skin sides up, on a rack in oven 2 inches from heat. Broil until skins are blistered, 10 to 12 minutes. Transfer peppers to a bowl and cover with plastic wrap until cool enough to peel. Cut peppers in ½ x 1½ inches (1 x 4 cm) strips.

Heat olive oil in a large skillet (or a paellera if available). Season chicken and sauté until golden. Remove and set aside. In the same fat sauté the sausage. Remove and set aside when golden.

Sauté onion in the same fat until almost cooked but not golden, add garlic, and bay leaf. Cook stirring for 3 minutes. Add rice stirring constantly until it becomes crystal clear. Stir in tomato and combine well. Add approximately 4 ½ cups of mussel stock (stock must cover rice), saffron, paprika, rosemary and peas. Season. Arrange on top, the chicken, sausage, pepper strips and artichokes. Lower heat and let rice cook for 15 minutes approximately. Five minutes before rice is ready add squids and 3 minutes later the shrimp tails. Cook 3 minutes more. Remove skillet from fire and cover with aluminum foil. Let rice stand for 5 minutes. Uncover and sprinkle parsley and cilantro on top. Serve inmediately.
        10 servings
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved