INGREDIENTS

INSTRUCTIONS

PAELLA MIX AND RELLENOS
Preheat an oven to 450 degrees.
Heat a large sauce pot on medium heat and add the butter and olive oil.
When they are melted add the garlic, jalapenos, onion, red bell pepper and
fennel.
Add a little cracked black pepper and the bay leaf. Stir and allow to cook
until very fragrant, about 5 minutes. Now add the clams, shrimp and wine.
Cover the pot. Turn the heat to high. Let the clams steam open and remove
them to a bowl as they do. Remove the shrimp too. Turn off the heat and
allow the broth to cool a little.
Remove the clams and shrimp from their respective shells. Cut the shrimp
into bite sized pieces and reserve with the clams for later.
Strain the vegetable and clam liquor and reserve combined with the chicken
stock. Warm them both together in a separate pot. Clean out the sauce pot
and return it to the stove. Turn the heat on to medium and add the reserved
3 tablespoons virgin olive oil. When it is warm add the rice and stir well
to coat all of the grains.
Begin adding the reserved the liquor/stock mixture by adding 1 cup of it
first, stirring constantly allowing it to become almost entirely
assimilated by the rice. Now add in the next 1/4 cup of stock/liquor and
the saffron and stir again. Repeat stirring and add all of the broth and
stock until all of it is absorbed. Season to taste. Fold in the cooked
shrimp and clams.
Spoon this mixture into the poblanos and place them on a nonstick baking
sheet pan and warm through. Serve immediately.
S: 6 servings (with leftover paella that can be reheated for another use.)
Note: Additional vegetable garnishes could be folded into the paella rice
if you like. Cooked shelled sweet peas, roasted bell pepper(s) strips,
cooked mushrooms and or corn kernels etc.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9365
Converted by MM_Buster v2.0l.

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