Home & Paella




2 Cups cooked chicken in 1 1/2 inch pieces

4 Cups chicken stock

1/4 Cup olive oil

Garlic (several cloves)

1 Cup onions

2 Cups long grain rice

1/2 to 1 Teaspoon saffron

1/8 Teaspoon red pepper (dried)

1 7 oz. can pimentos (cut in strips)

2 Cups Chinese snow peas

2 Sweet red peppers, sliced

6 to 8 frozen artichoke hearts

1/2 lb. (8 thin slices) chorizo (hard Spanish sausage)

1 lb. Medium raw shrimp (peeled, de-veined, tails intact)

24 Clams in shells (Cherry Stone is preferred) may use crab or monk fish


In saucepan, heat oil, add garlic, onion and sauté.  Add rice, stirring until lightly browned.  Add hot chicken stock in which the saffron (1 teaspoon) has been dissolved.  Add the peas, peppers, artichokes and Chorizo sausage.  Put ingredients in an oven proof serving casserole.  Add chicken, arranging it toward top of mixture.  Cover and bake 350 degrees for about 15 minutes.  Add shrimp and clams and pimentos.  cover and steam about 10 minutes.  Good served with French bread and salad.





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Side Dishes & Vegetables

Main Dishes

Soups & Salads

Appetizers & Beverages







Seafood Newburg

Shrimp Scampi

Easy Scampi

Shrimp and Scallop Sauté

Cold Poached Salmon-Dill Sauce

Shrimp & Potatoes Garlic & Saffron

Fish & Shrimp

Flounder Stuffed with Shrimp

Paella a La Nalenciana

Kiwi Orange Roughy

Creamed Scallops & Mushrooms/Rice

Open Face Crab Sandwich

Flounder Fillets in Shrimp Sauce

Vegetable Topped Orange Roughy

Sea Bass or Tuna Steaks Languedoc

Rice Stuffed Flounder

Salmon Bretagne Madeira & Cream

Hot Crab Open Faces

Baked Prawns with Garlic & Herbs

Spicy Baked Shrimp

Shrimp Rosemary

Salmon with Arugula Tomatoes & Capers

Red Snapper Casserole

Red Snapper with Chili-Corn Sauce

Filet of Sole Cardinale

Fillet of Sole Stuffed with Shrimp

Fillet of Sole with White Grapes


Broiled Fresh Trout or Catfish

Fish Bait

Grilled Yellowtail



Feature Recipe


Shrimp Rosemary

This is an easy shrimp recipe that is excellent.  The cream sherry, black pepper, fresh tomatoes and parsley work well together.  Serve with a crisp salad and bread.