| 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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