Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Long-grain rice |
¼ cup | Olive oil |
4 \N | Chicken pieces |
1 \N | Onion -- sliced |
10 millilitres | Garlic -- chopped |
¼ pounds | Cooked ham -- cut in strips |
½ pounds | Whitefish -- firm,cut large |
\N \N | Cubes |
12 larges | Shrimp |
1 \N | Red bell pepper -- chopped |
\N \N | (or 2 canned pimento, |
\N \N | Drained and chopped) |
12 larges | Mussels |
1 cup | Green peas -- cooked as |
\N \N | Directed |
\N \N | (or 1 small package of |
\N \N | Frozen peas) -- thawed |
1 pinch | Saffron |
2½ cup | Chicken stock |
\N \N | Salt and pepper -- to taste |
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