Name: Paella Catalana
Ingredients: 1 c Long-grain rice; 1/4 c Olive oil; 4 Chicken pieces; 1 Onion -- sliced; 10 ml Garlic -- chopped; 1/4 lb Cooked ham -- cut in strips; 1/2 lb Whitefish -- firm,cut large; Cubes; 12 lg Shrimp; 1 Red bell pepper -- chopped; (or 2 canned pimento,; Drained and chopped); 12 lg Mussels; 1 c Green peas -- cooked as; Directed; (or 1 small package of; Frozen peas) -- thawed; 1 pn Saffron; 2 1/2 c Chicken stock; Salt and pepper -- to taste

If trifles are vital parts of divine providence, what of evil? Evil is often vastly significant. The most important event which ever occurred was, in one aspect, horribly evil. The crucifixion of Jesus from the standpoint of the crucifiers was grotesquely wicked. Yet, even though the killing of Christ was atrocity itself, what event was so vital and its effects so beneficial as the death of Christ? If God's providence does not include evil, it does not include the most important event which has ever taken place.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Grains	Catalan	Chicken, Fish, Seafood, Rice	1	Servings

INGREDIENTS

1	c	Long-grain rice
1/4	c	Olive oil
4		Chicken pieces
1		Onion — sliced
10	ml	Garlic — chopped
1/4	lb	Cooked ham — cut in strips
1/2	lb	Whitefish — firm,cut large
		Cubes
12	lg	Shrimp
1		Red bell pepper — chopped
		(or 2 canned pimento,
		Drained and chopped)
12	lg	Mussels
1	c	Green peas — cooked as
		Directed
		(or 1 small package of
		Frozen peas) — thawed
1	pn	Saffron
2 1/2	c	Chicken stock
		Salt and pepper — to taste

INSTRUCTIONS

Soak saffron in 2 tablespoons of hot water for 30 minutes. Heat oil in
paella pan or large skillet; add chicken, fry gently until browned; remove
and set aside. Add onion and garlic, fry until onion is transparentd; add
ham and rice, and fry, stirring, until rice is transparent; remove from
heat. Peel and devein shrimps; scrub mussels under running water, open ones
should be discarded. Blanch red pepper in boiling water for 1 minute. If
chicken is large, it should be halved. Arrange fish, pepper, chicken and
peas on the rice; tuck mussels well down in the pan; lay shrimps on top;
add saffron liquid to stock then pour stock over all ingredients. Season
with salt and pepper; bring to a boil, reduce heat andd simmer, gently,
uncovered, for 20 minutes or until liquid is absorbed and all ingredients
are cooked.
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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