*  Exported from  MasterCook  *

                             PAELLA (DECK)

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Poultry                          Fish
               Grains

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----INGREDIENTS-----
    1/2   lb           Shrimp, peeled and chopped
                       -1/2 lb squid, cut into
                       -pieces
  1       md           Yellow onion, chopped
  1       md           Bell pepper, chopped
  1       tb           Chopped fresh parsley
  3       cn           Whole pimentos
    1/2   c            Olive oil
    1/4   ts           Saffron
  1                    Lemon cut into wedges
  1                    Chicken, cut in pieces
                       -----DIRECTIONS-----
  1       md           Ripe tomato, chopped
  1                    Clove garlic, minced
  1       t            Salt
  1       c            Canned green peas
  2       c            Rice
  4       c            Chicken broth
                       Red pepper to taste

 If you don't have the traditional paella pan, a
 shallow, heavy, large skillet can be used.  Wash
 chicken and dry with paper towel.  Saute in hot olive
 oil for a few minutes and remove to a pot with 4 cups
 of water. Boil chicken for 15 minutes.  Meanwhile, in
 the same skillet, fry the onions and bell peppers.
 Add tomato.  Meanwhile rinse the seafood. Add the
 seafood to the skillet with onions, bell pepper and
 tomato. Cut pimentos into strips and add half to
 skillet along with the peas. Mash garlic, parsley and
 salt together with the back of a wooden spoon and add
 to pan. Add the saffron, then the chicken, rice and
 sausage. Cover with 4 cups boiling chicken broth.
 Stir gently to distribute ingredients evenly. Bring to
 a boil for five minutes; then reduce heat to medium
 and continue cooking until rice is tender and dry and
 grains are separated, about 20 to 30 minutes. Do no
 stir during cooking. When done adjust seasoning and
 add red pepper if you wish. Garnish with remaining
 pimento strips and lemon wedges.  Serve from pan.
 Serves six.

 Submitted By [email protected] (KAREN DECK)  On
  MON, 6 MAR 1995 074308 +0000



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