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Yesterday was Valentine's Day and Katherine and I had plans to go to a cute Latin bistro downtown for some paella and maybe some rioja. She came down with a massive headache and we had to cancel our reservations. I decided to try out some of the great cookware she has purchased recently and made paella myself! It wasn't too difficult, so here is my recipe (modified from here.)


Ingredients


  • # 1 [6 1/2-ounce 184-mL] can chopped clams
  • # Water
  • # 2 tablespoons [30 mL] vegetable oil
  • # 1 pound [454 g] chicken breast, rib meat and skin removed
  • # 1 large onion, chopped
  • # 1 1/2 cups [375 mL] uncooked paella rice
  • # 4 garlic cloves, finely minced
  • # 2 [10-ounce / 284-mL each] cans chicken broth concentrate
  • # 1/2 teaspoon [2.5 mL] curcuma (AKA tumeric)
  • # 1 teaspoon [5 mL] pepper
  • # 10 ounces [284 g] frozen small peas
  • # 1/2 pound [227 g] medium-size shrimp, shelled and veins removed
  • # Parlsey [optional, to decorate]
  • # Lemon segments [optional, to decorate]

Preparation


  • # Drain clams, reserving liquid; add enough water to the juice to get 1 1/4 cups [310 mL] liquid; reserve.
  • # Heat vegetable oil in a 24-cup [6-L] casserole, over medium-high heat; slice chicken breast into inch-wide strips; fry chicken breast for 10 minutes [until golden brown]; remove chicken from casserole, cut into bite-sized chunks and set aside.
  • # Into hot coking juices, cook together onion, rice and garlic, until rice is light brown, stirring often.
  • # Stir in reserved clam juice mixed with water, chicken broth, curcuma, pepper and reserved chicken; bring to a boil.
  • # Lower heat to medium-low.
  • # Cover and simmer for 30 minutes, until most of the liquid has been absorbed.
  • # Mix in reserved clams, peas and shrimp.
  • # Cover; simmer for 5 minutes, until shrimp are pink, no longer translucent.
  • # Serve, garnished, if desired, with parsley and lemon segments.