Mel's paella

Yield: 6 Servings

Measure Ingredient
\N \N -Melanie Miguel MJNT73C
½ cup Olive Oil
¼ pounds Boneless chicken breasts
¼ pounds Pork Tenderloin
3 \N Garlic Cloves; crushed
1 \N Large onion, sliced thin
1 \N Red Bell Pepper
1 cup Frozen peas
⅛ teaspoon Saffron
1 teaspoon Paprika
4 cups Chicken Broth
1 cup Dry White Wine
1 pounds Chorizo; sliced 1\" thick
12 \N Littleneck clams
12 \N Blue Mussels
¼ pounds Squid
2 \N Lobster Tails; cut in thirds
½ pounds Large Shrimp
3 \N Crab Legs; halved
2 cups Raw rice (not converted)

Heat a paella pan, large skillet, or dutch oven on med. high heat. Add the olive oil and the chicken and pork, which have been cut into slices ¼" thick. Brown the meat and remove from pan. Add the onion, garlic, and chorizo. Remove when the onion is translucent and the chorizo is browned.

Add the rice, stirring constantly until it is a golden brown color. Add the wine and allow to come to a boil. Turn the heat down to a simmer. In a separate saucepan, or in the microwave, heat the chicken broth and add the paprika and saffron to it. Do this ahead of time. Slowly add the seasoned broth to the rice and stir well. Add the already cooked meats, onion, and garlic. Stir again. Arrange the red pepper, sliced in ¼" thickness around the edge of the pan, forming a pattern. In between the pepper slices and in the middle of the pan, place all remaining ingredients. Try to distribute them evenly so that they form a nice pattern. Sprinkle the peas all over the top. Cover loosely with aluminum foil and allow to cook until all moisture is absorbed and the fish is cooked. If you use a paella pan you will have to keep checking to be sure that the rice on the outer edges is cooking. If it isn't, gently push the rice towards the center, trying not to disturb your pattern. Otherwise, allow to cook undisturbed. Discard any clams (*) or mussels (*) that do not open. * Be sure to clean the clams and mussels well before using. Discard any that are already open.

Posted to EAT-L Digest 19 Sep 96 Date: Fri, 20 Sep 1996 08:52:19 -0500 From: LD Goss <ldgoss@...>

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