Paella catalan

Yield: 1 servings

Measure 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

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)

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