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What You Need:
(To Serve: 8)
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½ teaspoon saffron threads
2 tablespoons water
One 3-pound chicken, boned and cut into bite size pieces
12 hard-shell clams
½ pound prawns
6 ounces ham, cut into bite-size pieces
2 cloves garlic, minced
½ pound mushrooms
1 medium onion
2 ripe tomatoes
1 cup green peas
½ cup snipped parsley
½ green peppers
2 ounces canned pimiento strips
½ cup dry white wine or chicken broth
1½ 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
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Translate this recipe:
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| How To Cook: |
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PREPARE ALL INGREDIENTS FOR COOKING:
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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).
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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.
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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.
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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.
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COOKING:
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1. Cook the chicken in a covered 2½- 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.
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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.)
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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.
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4. Put the ham into the broth and cook, covered, 5 minutes in the microwave oven. Remove the ham and put with the chicken.
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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.
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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.
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7. Measure and add enough chicken broth to bring the total liquid to 4 cups. Put the broth back in the casserole.
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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.
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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.
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10. Garnish with the olives. Cover and reheat in the microwave oven until piping hot all the way through, about 10 minutes.
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NOTE:
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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.
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