Folse's Paella

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 cup	110g / 3.9oz	Chopped celery
1 cup	62g / 2.2oz	Chopped onion
1 cup	146g / 5.1oz	Chopped red bell pepper
1/3 cup	48g / 1.7oz	Diced andouille sausage or kielbasa
5		Garlic - crushed
40 oz	1136g	Clam juice - (5 bottles)
14 1/2		Diced tomatoes - (1 can) undrained
1 1/2 cups	240g / 8.5oz	Uncooked long-grain rice
1 cup	237ml	Frozen green peas
1 cup	62g / 2.2oz	Lump crabmeat - shell pieces removed
6 oz	170g	Cooked peeled - and deveined crawfish meat, (1 cup)
1/2 cup	31g / 1.1oz	Sliced green onions
2 tablespoons	30ml	Minced fresh parsley
1/2 teaspoon	2.5ml	Salt
1 1/2 teaspoons	7.5ml	Chili powder
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Cracked black pepper
1/8 teaspoon	0.6ml	Ground red pepper
1/2 lb	227g / 8oz	Medium shrimp - peeled

Recipe Instructions

Heat the oil in a large ovenproof Dutch oven over medium heat. Add celery and the next 4 ingredients; saute 5 minutes. Add clam juice and tomatoes; bring to a boil. Stir in remaining ingredients.

Cover and bake at 350F for 45 minutes. Fluff and stir with a fork.

Source:
Cooking Light, Jan/Feb 1995, page 86

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.