| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Basmati rice |
| 3 |
c |
Water or chicken stock |
|
|
Butter |
| 1 |
md |
Carrot, diced |
| 1 |
|
Stalk celery, diced |
| 1 |
lg |
Onion |
| 8 |
oz |
Shrimp, shelled and deveined |
| 1 |
|
14-ounce can baby clams |
| 2 |
sm |
Fillet turbot, sole, red snapper or trout cut into 1-inch chunks |
| 2 |
|
Boneless, trimmed, skinned chicken breasts, cut into 1-inch chunks |
| 1/2 |
|
Chorizo sausage, cut into small chunks |
| 1 |
|
14-ounce can artichoke hearts, drained, rinsed and quartered |
| 1 |
md |
Red pepper, cut in 1/2-inch strips |
| 4 |
|
Cloves garlic, minced |
| 1/4 |
c |
Lemon juice |
| 2 |
tb |
Saffron |
| 2 |
oz |
Madeira wine or sweet sherry |
| 32 |
|
Mussels |
| 2 |
|
Tomatoes, diced |
| 16 |
|
Black olives pitted and halfed |
|
|
Salt and pepper, to taste |
|
|
Chopped parsley |
| 1 |
lg |
Lemon, cut in 8 wedges |
INSTRUCTIONS
In a large, deep, flat pan, put the rice and water or stock. Cover and
bake in a 350 degrees to 400 degrees oven until almost all the water is
absorbed.
In a saut=82 pan, melt the butter and saut=02 the diced carrot, celery and
onion until the vegetables are soft and the onions are translucent. Remove
from the heat and set aside.
Remove the rice pan from the oven. Mix in the saut=82ed vegetable, the
shrimps, clams, fish fillets, chicken, sausages, artichoke hearts, red
pepper strips and garlic. Stir in the lemon juice, saffron and Madeira and
arrange from the mussels around the outsided edge of the pan.
Sprinkle the surface with the diced tomato and halved black olives, cover
and return to the oven until the mussels open and the rice, fish and
chicken are cooked through. The rice should be dry, not mushy.
Season to taste with salt and pepper and serve on large plates arranging
the mussels around the edge of the plates. Garnish with parsley and lemon
wedges.
Makes 4 servings.
Recipes sent to me from Bill, wight@odc.net
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