Paella catalan
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Ozburn (hbwk07a) | ||
| 1 | cup | Long grain rice |
| ¼ | cup | Olive oil |
| 4 | Chicken pieces | |
| 1 | Onion; sliced | |
| 10 | Milliliters garlic; chopped | |
| ¼ | pounds | Cooked ham; cut in strips |
| ½ | pounds | Firm white fish; cut lg cube |
| 12 | larges | Uncooked shrimp |
| 1 | Red bell pepper; core, seed chopped | |
| 2 | Canned pimiento; drain; chop | |
| 12 | larges | Mussels |
| 1 | cup | Green peas; cooked |
| 1 | small | Pkg frozen peas; thawed |
| pinch | Saffron; soaked in | |
| 2 | tablespoons | Hot water for 30 minutes |
| 2½ | cup | Chicken stock |
| Salt and pepper | ||
Directions
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. (wrv)