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Drinks and Coctails Recipes

  Added: Nov 26, 2007  •  Visited (451)  •  Print version Print this recipe (29)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
What You Need:
  • ˝ teaspoon saffron threads
  • 2 tablespoons water
  • One 3-pound chicken, boned and cut into bite size pieces
  • 12 hard-shell clams
  • ˝ pound prawns
  • 6 ounces ham, cut into bite-size pieces
  • 2 cloves garlic, minced
  • ˝ pound mushrooms
  • 1 medium onion
  • 2 ripe tomatoes
  • 1 cup green peas
  • ˝ cup snipped parsley
  • ˝ green peppers
  • 2 ounces canned pimiento strips
  • ˝ cup dry white wine or chicken broth
  • 1˝ cups raw long-grained rice
  • 2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1 teaspoon paprika
  • 2 tablespoons olive or salad oil
  • 4 cups liquid and chicken broth
  • 20 ripe olives

  • How To Cook:
    1. Mix the saffron and water in a small dish and allow soaking. Prepare the chicken (bones, backs, and etc. go in the stock pot).

    2. Scrub the clams with a stiff brush to remove the sand. Shell the shrimp and remove the vein. Cut the ham into bite-size pieces.

    3. Prepare all the vegetables and put in a bowl. Peel and mince the garlic. Wash and slice the mushrooms. Peel and thinly slice the onion. Peel and core the tomato, cut crosswise, squeeze out the seeds, and chop.

    4. Snip the parsley. Seed and core the green pepper and cut into thin pieces about 1-inch long. Open and drain the pimiento strips. Measure out the wine or chicken broth.

    1. Cook the chicken in a covered 2˝- to 3-quart casserole in the microwave oven until tender (about 20 minutes). With a slotted spoon, dip the chicken from its broth and put into a large bowl and cover.

    2. Put the clams in the chicken broth with the larger clams around the outer edge. Cook, covered, in the microwave oven, lifting each one out as it opens. (This takes 3 to 4 minutes.)

    3. Remove the upper shell, leaving the clam in the lower shell. Add to the chicken and cover. Put the prawns in a single layer in the chicken broth and cook, covered, 3 minutes or until bright pink. Dip them out and add to the chicken.

    4. Put the ham into the broth and cook, covered, 5 minutes in the microwave oven. Remove the ham and put with the chicken.

    5. Add the garlic, mushrooms, onion, tomatoes, peas, parsley, green pepper, pimiento, and wine or broth to the chicken broth in the casserole. Cook, covered, for 10 minutes, stirring twice.

    6. With the slotted spoon, dip all the vegetables from the broth and put in a separate bowl. Cover. Pour the remaining liquid into a measuring cup.

    7. Measure and add enough chicken broth to bring the total liquid to 4 cups. Put the broth back in the casserole.

    8. Add the rice, salt, pepper, paprika, oil, and saffron. Cook, covered, in the microwave oven until the rice is tender (about 20 minutes). Not all the liquid should be absorbed.

    9. Add the vegetables and stir gently. Add the chicken, shrimp, and ham. Stir gently. Push the clams, shell and all, into the rice mixture at measured intervals.

    10. Garnish with the olives. Cover and reheat in the microwave oven until piping hot all the way through, about 10 minutes.

        The recipe may be prepared up to the final heating and then refrigerated. In reheating, heat 5 minutes, let stand 5 minutes, heat 5 minutes, let stand 5 minutes, then heat 5 more minutes. Microwave ovens with a defrost setting can use the defrost to heat through.
    To Serve: 8
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Shellfish » Clams
    Main Ingredient » Grains & Cereals » Rice
    Dish » Main Courses


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