Paella catalana

1 Servings

Quantity 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.

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