International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Joan's Spiced Prunes and Raisins






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > casseroles > chicken and seafood casserole
CHICKEN AND SEAFOOD CASSEROLE (Paella a la Valenciana)(spain) from:The wonderful world of cooking 1/4 cup oil 1 chicken, 2-3 pounds cut up 1/2 pound fresh pork shoulder, cut in 2 inch cubes 1/2 pound fillets of any white fish 1 1/2 cups raw rice 2 1/2 cups water 1 cup cooked green peas 1 pint clams, shucked and drained 1/2 pound raw shrimp. shelled and deveined 2 cups canned tomatoes, undrained 2 teaspoons salt pinch of powdered saffron 2 slices of pimientos hot asparagus spears. Pour oil in large skillet and heat. Saute chicken, then pork, then fish until brown. Place browned chicken, pork and fish in 3 quart casserole. Sprinkle rice over all. Add water, peas. clams , shrimp , tomatoes, salt, and saffron. Be sure rice is covered. Place pimientos on top. Bake at 350 degs, uncovered for 1 3/4 hrs. Garnish with asparagus before serving. Lei NYC USA

Chicken and Seafood Casserole


SUBMITTED BY
list all recipes for CASSEROLES (80)
list all recipes by LEIG (226)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert This is Found in... Most Emailed Recipes
(posted May 12, 1996)

CHICKEN AND SEAFOOD CASSEROLE (Paella a la Valenciana)(spain)
from:The wonderful world of cooking

1/4 cup oil
1
chicken, 2-3 pounds cut up
1/2 pound fresh
pork shoulder, cut in 2 inch cubes
1/2 pound fillets of any white
fish
1 1/2 cups
raw rice
2 1/2 cups water
1 cup
cooked green peas
1 pint clams, shucked and drained
1/2 pound
raw shrimp. shelled and deveined
2 cups canned tomatoes, undrained
2 teaspoons
salt
pinch of powdered saffron
2 slices of pimientos
hot asparagus spears.

Pour oil in large
skillet and heat. Saute chicken, then pork, then fish until brown.

Place browned
chicken, pork and fish in 3 quart casserole. Sprinkle rice over all. Add water, peas. clams , shrimp , tomatoes, salt, and saffron. Be sure
rice is covered. Place pimientos on top.

Bake at 350 degs, uncovered for 1 3/4 hrs. Garnish with asparagus before serving.

Lei
NYC
USA


Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.