| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
|
6 |
Servings |
INGREDIENTS
| 1 1/2 |
|
Shrimp — prawns – raw |
| 1 1/2 |
|
Clams — live |
| 3 |
lb |
Chicken — – cut frying up |
|
|
And |
| 1/3 |
c |
Olive oil |
| 2 |
lg |
Onion — – chopped |
| 4 |
c |
Garlic — mashed to a paste |
| 1/4 |
ts |
Saffron — spanish |
| 2 |
ts |
Salt |
| 2 |
c |
Rice — uncooked |
| 6 |
c |
Hot water |
| 1 |
c |
Sweet red pimientos |
INSTRUCTIONS
OPTIONAL INGREDIENTS. 1/2 lb chorizo sausages - casings removed and meat
crumbled then fried for about 15 mins. in separate pan. Drain 3/4 lbs
pork shoulder--cubed and well browned in separate pan. Drop raw prawns into
boiling salted water and cook until they turn red. Drain, peel and dive in.
Set aside. Scrub live clams in several baths of cold water to be sure all
the sand is washed away. Do not open shells. Pour 1/2 of the olive oil into
a frying pan and slowly brown chicken pieces. Into a Dutch oven pour the
remaining olive oil and saute' the onions and garlic until tender but not
brown over low heat. Add prawns, clams, chicken, saffron, salt and rice
(plus optional if used. The more the merrier). Add water and simmer gently,
uncovered, until the rice is cooked. About 35-45 mins. If it becomes too
dry before the rice is cooked, a little more water may be added, but DO NOT
stir. If some moisture remains when rice is done, put pan into a oven to
dry out. Arrange strips of pimento on top and serve in the pan in which it
was cooked. The latter is why it is important to carefully plan your
cooking vessel. Hope you enjoy this. It comes from Sunset Magazine who
seem to always hit the target. BTW, I would guess that the beans and
peppers were used as fillers as generally they are not mentioned in any
recipe I have seen. GUY
Recipe By : Prodigy - GUY ATTWOOD (NFWF89A)
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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