| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Spanish |
|
4 |
Servings |
INGREDIENTS
| 5 |
c |
Chicken stock |
| 1/2 |
t |
Saffron |
| 6 |
T |
Extra virgin olive oil |
| 1 |
|
Spanish onion, in 1/4" dice |
| 1 |
|
Red bell pepper, in 1/4" |
|
|
dice |
| 1 |
|
Green bell pepper, in 1/2" |
|
|
dice |
| 8 |
|
Cloves garlic, thinly sliced |
| 2 |
T |
Spanish paprika |
| 1 1/2 |
lb |
Spaghetti broken in 1" |
|
|
pieces |
| 1 |
lb |
Cleaned calamari, in 1/4" |
|
|
rounds |
| 24 |
|
Cockles, scrubbed and rinsed |
| 1 |
lb |
Rock shrimp, checked for |
|
|
shells |
| 2 |
c |
Fresh tomatoes juices |
|
|
removed chopped |
| 2 |
T |
Fresh hot chilies seeds |
|
|
removed chopped |
| 1/2 |
c |
Scallions, chopped |
INSTRUCTIONS
Preheat oven to 400 degrees F. Bring 5 cups chicken stock to boil with
1/2 teaspoon saffron and set off heat. In an 18 inch to 22 inch
paella pan, heat oil over open fire of grape vine clippings, large
grill or two burners and add onions, peppers, garlic and paprika and
cook 8 to 10 minutes until softened. Add spaghetti and cook 5 to 6
minutes until toasted and light brown. Add calamari, cockles and rock
shrimp and add hot stock all at once and stir well. Place in oven and
cook 18 to 20 minutes until fish is cooked and most of liquid has been
absorbed. Remove, stir in tomatoes, chilies and scallions and serve.
Yield: 8 servings Recipe by: MEDITERRANEAN MARIO #ME1A40 Posted to
MC-Recipe Digest by Sue <suechef@sover.net> on Feb 26, 1998
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