Paella | Adelphia Seafood, Pennsylvania
Scrub the clams and mussels well to remove beards and barnacles. Discard any with broken shells or those that do not close when tapped.
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Cooking tools:
- Paella pan
- Baking dish
- Skillet
- Saucepan
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Colander
- Wooden spoon
- Paper towel
- Vegetable brush
- Kitchen timer
Ingredients
- 12 Mussels (in their shells)
- 6 Clams
- 6 oz Cod (skinned and cut into 2-inch pieces)
- 12 large Shrimp
- 3 chorizos (or other spicy sausage)
- 2 pounds chicken (cut into 12 serving size pieces)
- 1 small onion (chopped)
- 1 clove garlic (finely chopped)
- 2 small red & green bell peppers (shredded)
- 1 pound long grain rice
- large pinch of saffron
- salt
- pepper
- 4 cups boiling water
- 5 oz frozen peas
- 3 tomatoes (peeled, seeded, & chopped)
- olive oil
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