| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Mexican | Seafood | 6 | Servings |
INGREDIENTS
| 1/2 | c | Olive oil |
| 6 | oz | Green pepper; diced |
| 4 | Cloves garlic; minced | |
| 4 | oz | Onion; diced |
| 8 | oz | Chicken; in 2-in. pieces |
| 1 | c | Fresh peas |
| 6 | Clams and muscles | |
| 3 | c | Chicken stock (see index) |
| 8 | oz | Monkfish; in 1-in. pieces |
| 3/4 | c | Tomato sauce |
| 8 | oz | Squid; cleaned & cut |
| 8 | oz | Lobster |
| 2 | c | Rice |
| 1/2 | ts | Saffron |
| 8 | oz | Sweet red pepper; diced |
INSTRUCTIONS
1. Heat oil in paella pan. Saute pepper, garlic & onion over medium heat for 2 mins., but don't let brown. Add chicken pieces, shellfish, monkfish, squid, & rice, & saute for 1 min., or until rice is coated w/ oil & shiny. 2. Meanwhile, grind saffron in a mortar & pestle, moistening it w/ a little stock. Add saffron to the pan, w/ remaining ingredients. Bring liquid to a boil, & gently simmer for 5 minutes. 3. Place paella in preheated 400 F oven & cook for 20-30 mins., or until rice is soft & the liquid is absorbed. Serve at once, w/ fresh lemon for squeezing. Saffron is the world's most expensive spice. A little goes a long way. Paella is traditionally cooked in a special pan called a paellera. This is a large, flat open pan w/ outwardly sloping sides & handles. It resembles a giant pie plate. CASA JUANCHO 2436 S.W. 8TH ST., MIAMI BEVERAGE: SANGRIA From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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