Quick Paella
1/4 cup olive oil
2 garlic cloves, finely chopped
1 onion, chopped
3 tomatoes, chopped
1 red bell pepper, chopped
1 lb. chicken, cut into bite sized pieces
1 tsp. paprika
1 package of Mahatma yellow rice
2-3 cups of chicken stock
1 cup of peas, thawed if frozen, optional
1/2 lb. peeled cooked shrimp
salt and pepper to season
1. Heat oil in a large skillet or pot. Add garlic, onion, tomatoes, and red bell pepper. Cook over medium heat, stirring frequently, for 5 minutes. Add chicken, and paprika.
2. Level mixture in pan, spread rice evenly over the top and cook for 3 minutes. Pour stock into mixture and stir.
3. Bring to boil and cook for 10 minutes. Season to taste w/ salt and pepper. Add peas and shrimp and continue cooking until most of the liquid has been absorbed and rice is tender. Serve hot. Serves 4.
SHRIMP CREOLE
INGREDIENTS
1/2 pound fresh shrimp, peeled, deveined and washed
1/2 teaspoon sugar
1 bay leaf
1 small piece of bell pepper, cut fine
1/4 lemon
1/8 teaspoon sweet basil
1 – 1/2 cups water pinch nutmeg
1 – 1/2 tablespoons cooking oil
1 small piece of bayleaf
1 small onion, chopped
1/8 teaspoon red pepper
1 clove garlic, mashed
1/2 teaspoon cornstarch
1 cup whole tomatoes, fresh or canned
A small amount of green onion
1/2 cup tomato sauce
Liquid from boiled shrimp
Directions:
In a stew pan, add water, salt, bay leaf, lemon and shrimp. Cook over medium heat. When water comes to a boil, cover and cook 5 minutes. Drain and reserve liquid. Saute onion and garlic in oil until tender. Add tomatoes, shrimp broth, sugar, and bell pepper, reduce heat and simmer 15 minutes. Add sweet basil, nutmeg, red pepper and salt to taste. Cook a few minutes more.
.
Make a paste with corn starch and 2 tablespoons water. Stir it into the sauce; stir and cook until it thickens. When ready to serve, add the boiled shrimp, parsley and green onion.
