Paella Allioli

Course : Chicken
Serves: 6
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1 medium Onion -- chopped fine
2 cloves garlic -- peeled and minced
1 Large green bell pepper -- sliced
3/4 Cup olive oil
1 1/4 Pounds chicken -- cut into serving pieces
1 large crab -- broken into pieces
1 medium lobster tail -- cut into pieces
1/4 Pound fresh fish (such as swordfish -- mahi-mahi or corvina)
1/4 Pound chorizo sausage
4 large fresh clams
1/2 Can tomato paste
1/2 Jar pimientos -- drained
1/4 Tablespoon salt
1/2 Teaspoon pepper
1 1/2 Teaspoons pepper
1 1/2 Teaspoons vinegar
1 piece bay leaf
2 Cups dry white wine
2 Cups fish stock
1 Pound Valencia-style rice

Preparation / Directions:

Preheat the oven to 300°F. In a paella pan, sauté onion, garlic, bell pepper and chorizo sausage in oil over moderately high heat until golden. Add raw seafood and fish and cook, stirring occasionally, until slightly golden. Add fresh clams, tomato paste, pimientos, salt, pepper, vinegar, bay leaf and wine, and bring to a boil. Add stock and chicken and simmer until chicken is soft. Add rice, and return to a boil. Cook on stove for 5 minutes, and put in oven. Bake for 30 minutes or until rice is soft. With a vegetable peeler, shave half of Parmesan into "shingles." Grate remaining Parmesan. In a large salad bowl toss grilled vegetables, diced vegetables, frisée and 3 tablespoons grated Parmesan with vinaigrette. Garnish with shaved Parmesan.


Nutritional Information:

560 Calories (kcal); 40g Total Fat; (72% calories from fat); 26g Protein; 8g Carbohydrate; 130mg Cholesterol; 690mg Sodium

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