MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: New Year's Paella
Categories: Latino, Poultry, Seafood, Sausage, Rice
Yield: 8 Servings
8 c Fish or chicken stock
1 tb Saffron threads
3 tb Olive oil
6 cl Garlic; chopped
2 md Onions; chopped
1 Red bell pepper; chopped
1 Green bell pepper; chopped
4 lb Chicken; in 8 pieces, boned
8 Chorizo sausages; in chunks
8 oz Squid bodies, in rings
Squid tentacles (optional)
4 c Rice
4 lg Tomatoes; peeled, in chunks
Salt
1 c Green peas; shelled
1/2 c Black olives; pitted, sliced
Parsley; chopped
1 1/2 lb Rockfish; in chunks
2 lb Mussels; rinsed, debearded
2 lb U24 Shrimp; peeled, deveined
Bring the stock to a boil, add saffron, simmer 10 minutes, and set
aside. In a large paella pan or other large pan, heat the olive oil.
Add the garlic and saute just until it begins to color. Add the
onions and saute to soften. Add the peppers and cook slightly, then
remove the vegetables form the pan and set aside. Add the chicken
and brown, remove from pan. Add sausage chunks and brown, remove
from pan. Add the squid and toss briefly. Add rice, tomatoes,
stock, salt, sausage, chicken, the reserved vegetables, peas,
olives, and parsley, reserving some of the parsley for garnish.
Stir, cover, and bring to a boil. Remove cover and arrange rockfish
pieces on top. Replace cover and cook about 5 minutes more. Uncover
and add mussels, cover and cook 5 minutes. Add the peeled and
deveined large shrimps, cover and cook until mussels open, shrimp
are cooked, and rice is tender. Add more stock or water at any
point if the rice appears too dry.
The rice should be moist, not soupy.
Let the paella stand covered about 5 minutes before serving.
Sprinkle with remaining parsley. Place pan on a pad in center of
table and remove lid with a flourish!
Recipe FROM: <
http://www.hotpaella.com>
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