Galley Paella

C&M Galley

Richmond

Galley Paella

Olive oil for sautéing

24 ounces uncooked chicken, diced

1 medium onion, diced

1 green pepper, diced

4 tablespoons garlic, chopped

2 cups white wine

2 cups chicken stock

¼ cup asparagus, blanched, chopped

¼ cup roasted red pepper

¼ cup capers

¼ cup peas

18 shrimp

Mussels and salty ham (chef’s choice of measure)

4-5 cups cooked brown rice

Salt and pepper to taste

In a large pan, heat enough olive oil to sauté meat and vegetables. Add chicken, onion and pepper, and sauté for 2-3 minutes. Add garlic and cook for 1 minute. Add wine, and cook over high heat until reduced by half. Add chicken stock, seafood and ham and simmer until mussels open. Then add asparagus, roasted red pepper, capers and peas. Toss with cooked brown rice. Season with salt and pepper.

Serves 6-8

804-323-1117