Mexican Paella with Chicken and Seafood

The word "paella" comes from the Moorish occupation of Spain and is Arabic for "leftovers." This dish has been famous in Spain since the end of the nineteenth century. The fishermen who served the Moors would take home the leftover rice, fish from their lavish feasts, and mix them together so they could carry them better.

Mexican paella differs a little from Spanish paella because of the flavors. Mexican paella recipes are traditionally cooked outdoors or in the garage in huge iron or stainless steel paella pans and different flavors are used. Plenty of olive oil is used in a paella, as well as saffron flavored rice, vegetables and meat or fish.

The Best Mexican Style Paella Recipe

Ingredients -

1 onion, minced
1/3 cup olive oil
1 pinch saffron
4 tablespoons minced fresh parsley
2 tablespoons chicken broth
2 cloves garlic, crushed
2 red peppers, sliced
1 teaspoon chili powder
1 green pepper, sliced
3 skinless chicken breasts, in big chunks
1 teaspoons sugar
1 lb scallops
½ lb shrimp, shells on
Salt to taste
4 cups rice
7 cups water
8 oz tomato sauce

Preparation:

Sauté the onion, garlic, and parsley in the olive oil until the onion starts to soften. Add the saffron, broth, one of each kind of bell peppers and the chicken.

Sauté until the chicken is white.

Add the sugar, chili powder, and tomato sauce and stir.

Add the water and rice and bring to the boil. Add salt to taste. Boil for 5 minutes, stirring occasionally.

Add the scallops and shrimp and boil for five more minutes, stirring occasionally. Simmer, covered, for 10 minutes, stirring now and then.

If the rice seems to be drying out in the last 10 minutes, add more water.

If it is too wet, uncover the paella dish so it can evaporate.

Sauté the remaining red pepper slices in another pan and arrange them on top of the paella for decoration.

Serve immediately.

(Serves 10)

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