| 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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