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Spanish Paella

Spanish Paella is built on Garlic Minced, Capers With Juice, Water, and Uncle Ben S Rice Uncooked. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 clove
• 2 tsp
• 5 cup
• 2 1/2 cup

Method (preview)

1. 1

   Remove from the pan.

2. 2

   Add the pork cubes to the drippinfs and brown for about 5 minutes.

3. 3

   Remove from the pan.

4. 4

   To the pan drippings (add a little more oil if necessary) add the o nion, garlic, bell pepper, celery and carrot.

5. 5

   Stir-fry for 2 minutes.

6. 6

   Add the peas, peeled shrimp, pimentos, capers, chicken, calamari and pork.

7. 7

   S tir.

8. 8

   In a separate pot, bring the 5 cups of water to a boil; stir in the boui llon cubes and saffron.

9. 9

   Let it stand for 5 minutes until dissolved.

10. 10

    Gently stir the rice into the skillet mixture.

11. 11

    Slowly pour in enough of the bouillon mixture to cover the rice and chicken pieces.

12. 12

    Cover and cook over lo w heat for about 20 minutes.

13. 13

    Uncover and decoaratively arrange the egg slices and raw unpeeled shrimp on the top. (Add more broth as necessary to keep the r ice moist.

14. 14

    Cover and steam for another 10 minutes until the shrimp are cooked and the r ice is tender. (Paella should be moist but not wet!) Place the pan on a hot pad on the serving table and let everyone help themselves.

15. 15

    Serve with a mixed green salad, red ripe tomatoes and some French bread. Als o mix up a pitcher of Sangria and enjoy!