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