Paellita

Name: Paellita
Yield: Serves 6
Cuisine: Puerto Rican
Ingredients: 1 teaspoon salt, crush and mix in a mortar; ½ teaspoon whole dried orégano, crush and mix in a mortar; 1 clove garlic, peeled, crush and mix in a mortar; 1 peppercorn (whole black pepper), crush and mix in a mortar; ½ cup olive oil; ¼ teaspoon vinegar or fresh lime juice, crush and mix in a mortar; ¼ teaspoon vinegar or fresh lime juice, crush and mix in a mortar; ¾ teaspoon olive oil, crush and mix in a mortar; 1 peppercorn (whole black pepper), crush and mix in a mortar; 1 pound small chicken pieces; 2 cups long grain rice; 1 pound frozen raw shrimp tails, medium size, with shells; 5 cups boiling water; 2 cups boiling water; 1 can (4 ounces) pimientos; 1 can (10½ ounces) asparagus tips; 1 pound frozen raw shrimp tails, medium size, with shells; ½ of a 10-ounce box of frozen green peas; 1 tomato, chopped; ¼ teaspoon azafrán (saffron threads); 2 cloves garlic, peeled, chopped; 1 onion, peeled, chopped; 1 tablespoon pimentón (paprika); 1 tablespoon salt; ¼ teaspoon azafrán (saffron threads); 1 tablespoon pimentón (paprika); 2 fresh limes

Preparation info

Serves
6

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

1 pound small chicken pieces

Americas
Main course
Gluten-free
Puerto Rico
Caribbean

Method

Cut each chicken piece in two, wash, dry, and season with ingredients included in B.
In a 15-inch paellera or frying pan, heat olive oil and saute over low heat the ingredients included in C, for 10 minutes, stirring occasionally.
Add chicken pieces and mix for 2 or 3 minu