Paella Alicantina

Spanish seafood paella (pilaf) from Alicante, Spain… one of the many variations.

Sea Creature, Carol, 1988
  • 1 small frying chicken, cut
  • 1/4 lb fish fillets in chunks
  • 1 green pepper, cut in strips
  • 1 red pimiento, cut in strips
  • 1-1/4 cups crushed tomatoes
  • 4 artichoke hearts, halved
  • 1/2 cup olive oil
  • 2 cups rice
  • 3 filaments of saffron
  • 1 small head garlic, chopped
  • 1/4 lb whole shrimp
  • 5 cups water
  • Salt

Boil chicken pieces in the water with the garlic for 10 minutes. Remove and reserve broth. Place the oil in a paella pan and fry green peppers with the shrimp for 5 minutes. Remove from pan and add chicken pieces with garlic, fish and tomato. Cook 10 minutes. Add the rice and stir for a few minutes. Add the broth, season with salt and saffron. Place green pepper, pimiento strips, artichoke hearts and shrimp on top. Cook for 20 minutes.

Many other varieties of seafood can be added: clams, mussels, crab, scallops…