Here it is Simple but Gourmet Dining
Paella de Diana (15inch Paella Pan)
4 pcs. Half Chicken Breast (cut small)
1 Chorizo
3-4 Envelopes Puro ground Saffron
1 Cup White Wine
1 Medium Onion (peeled & sliced)
1 Green Pepper (sliced) (Optional)
6 Tomatoes (chopped small)
Shrimps, Clams, Mussels. Scallops
1/4 Cup Olive Oil
Pimenton (paprika) Sprinkle on Chicken
3-4 Garlic Cloves sliced
2 Cups Rice (Short or Fancy Grain)
4 Cups Chicken Stock or Fish Stock
1 Can Peas (drained)
2 Pimentos (Roasted Red Peppers) (Sliced)
Instructions : Pour oil into Paellapan and heat. Sprinkle chicken with Pimenton. Add Chicken to hot oil, cook until brown. Add onion, bell pepper and chorizo. Cook until onions and peppers are tender. Add tomatoes, white wine and cook on low for 10-15 minutes. Add saffron to rice and stir rice into mixture. Pour stock into rice mixture. Add clams, mussels, scallops and poke into the water. (or any seafood you desire). Lay shrimp around top of mixture. Cook on low until rice is tender or al la dente (about 20 minutes.) Decorate top with peas and pimentos. (Roasted peppers). Remove from heat and let stand for 5 minutes. Note: I use the Bar-B-Q for cooking my Paella.