Paella #2
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Paella #2
  Spanish    Seafood  
Last updated 6/12/2012 12:47:30 AM. Recipe ID 8255. Report a problem with this recipe.
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      Title: Paella #2
 Categories: Spanish, Main dish, Seafood
      Yield: 4 Servings
      2 c  Basmati rice
      3 c  Water or chicken stock
      1 md Carrot, diced
      1    Stalk celery, diced
      1 lg Onion
      8 oz Shrimp, shelled and
      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
      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
           Salt and pepper, to taste
           Chopped parsley
      1 lg Lemon, cut in 8 wedges
  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.

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Recipe ID 8255 (Apr 03, 2005)

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