INTERCOT - Walt Disney World Inside & Out - Info Central
International Food and Wine Festival
3 cups of Chicken Stock
¼ tsp. Saffron
1 small Onion
2 small Chickens, cut in serving pieces
Salt to taste
1 medium Onion, chopped
4 each Spring Onions, chopped
4 cloves of Garlic, chopped
1 each Pimentos, diced
½ lb. Shrimp, shelled
3 cups Short Grain Rice
3 tblsp. Parsley, chopped
1 each Bay Leaves, crumbled
½ cup Dry White Wine
1 tblsp. Lemon Juice
¼ lb. Peas
4 each Prawns
18 each Small Clams, cleaned
18 each Small Mussels, scrubbed
Heat broth with saffron and whole onion. Cover and simmer for 15 minutes.
Remove onion and reserve 5½ cups broth. Sprinkle chicken pieces with salt.
Heat oil in 15" paella pan and fry chicken pieces over a high heat until
golden. Add chopped onions and spring onions and sauté until onion has
wilted. Add shrimp and sauté 3 minutes more. Remove shrimp and put with
Add the rice to the pan and stir well to coat with the oil. Sprinkle in 5
tblsp. of chopped parsley and the crumbled bay leaves.
Stir in the boiling chicken stock, lemon juice, and peas. Season. Boil and
cook uncovered over medium heat for 10 minutes. Bury the shrimp and chicken
in the rice.
Add the clams and the mussels, pushing them into the rice with the edge that
will open facing up. Decorate with the crab claws/king prawns. Bake at 325º
for 20 minutes. Remove from oven, cover with foil, and let sit for 10
Decorate with lemon wedges and chopped parsley to serve.
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