Chicken
Easy Paella a la Valenciana Serves 6 meat from one cooked chicken 10-ounce package of yellow rice with real saffron 2 cups chicken broth 1 cup frozen green peas 1 package sliced fresh mushrooms 1 jar of chopped pimentos 2 boiled eggs, sliced ½ teaspoon garlic salt
Cook the rice in chicken broth according to directions on the package about 15 minutes. Add the mushrooms, peas, and chicken, re-heating the rice until boiling and then simmer 5 more minutes.Top with sliced boiled eggs, pimentos, and if you wish, chorizo slices and garlic salt. Re-cover and cook 3 or 4 more minutes. Serve on a large platter or paella dish. Place clams or mussels around the sides. Willa Valencia
Optional 1 dozen steamed clams or mussels chorizo sausage, cooked and sliced hot sauce to taste
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