| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
Spanish |
|
8 |
Servings |
INGREDIENTS
| 16 |
lg |
Shrimp; (about 1 pound) |
| 1 1/2 |
lb |
Calamari |
| 1/2 |
lb |
Cockles or manila clams |
| 1 |
lb |
Mussels |
| 6 |
tb |
Extra virgin olive oil |
| 1 |
lg |
Spanish onion; in 1/4" dice |
| 2 |
|
Red bell peppers; in 1/4" dice |
| 8 |
|
Cloves garlic; thinly sliced |
| 2 |
tb |
Spanish paprika |
| 2 |
tb |
Squid ink; (available in specialty stores) |
| 3 |
c |
Short grain rice |
| 8 |
c |
Fish stock |
| 2 |
c |
Fresh tomatoes; chopped |
| 1 |
c |
Scallions; sliced |
INSTRUCTIONS
MEDITERRANEAN MARIO #ME1A39 Recipes for #ME1A39 Copyright Mario Batali
1997. All rights reserved.
Peel shrimp, clean calamari and slice into 1/4 inch rings. Scrub cockles
and debeard and scrub mussels. Set all shellfish aside.
In an 18 inch to 22 inch paella pan, heat olive oil until smoking. Add
onion, peppers, garlic and paprika and cook until softened, about 6 to 8
minutes. Add squid ink and rice and continue to cook, about 3 to 4 minutes.
Add fish stock and bring to a boil. Arrange fish in pan and continue to
cook, not stirring, for 18 to 20 minutes, or until rice is tender and
liquid is absorbed. Stir in tomatoes and scallions and season with salt and
pepper.
Yield: 8 servings
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 26, 1998
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