Kate Heyhoe

Kate's Global Kitchen


Spanish Paella Valenciana

(Served by ARAMARK at the 1992 Barcelona Olympic Games)

Serves 8


2 tablespoons olive oil
1-1/2 pounds chicken legs,
   cut into drumsticks and thighs
1/2 pound chorizo (or spicy sausage) sliced 1/2"
1 medium onion, finely chopped (about 1 cup)
2 cloves garlic, minced or pressed
2 cups uncooked converted rice
2 cans (14-1/2-ounce each) chicken broth
1 can (16-ounce) crushed tomatoes
1/8 teaspoon saffron
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound medium raw shrimp, shelled, deveined
1 dozen mussels or clams, scrubbed
1 package (10-ounce) frozen peas, thawed


Heat oil in Dutch oven or Paella pan. Cook chicken until browned on all sides. Set aside. Cook chorizo until brown. Remove from pan. Set aside. sauté onion and garlic until tender. Add rice. Stir in broth, tomatoes, saffron, salt, pepper, chicken and chorizo. Bring to a boil. Reduce heat. Cover; simmer 20 minutes. Add shrimp, mussels and peas to rice mixture. Cover; simmer 10 to 12 minutes or until shrimp is pink and mussels are open.

Nutrition Information Per Serving:
Calories: 517
Total Fat: 20 g
Saturated Fat: 5 g
Cholesterol: 181 mg
Sodium1: 402 mg

Paella Recipes

Kate's Global Kitchen


Olympic Recipes, Down Under:

These recipes are meant to serve a large, hungry crowd... Of 500. You probably won't be feeding that many athletes or even non-athletes, but you may want to see just what it takes to cook dinner in the Sydney Olympic Village...


Olympic Recipes, in family-size portions:

The following recipes are examples of international menu items served to the athletes at various Olympic Games. Each recipe has been revised to accommodate family-sized portions...


Kate's Global Kitchen for September, 2000:

9/02/00 Pistou and Pesto: Basil's Last Stand
9/09/00 Cook Your Wurst! It's Oktoberfest
9/16/00 Feeding the Olympics, Down Under
9/23/00 Eating Australian
9/30/00 Italian Meatballs, My Way

Copyright © 2000, Kate Heyhoe. All rights reserved.

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