MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Seafood Paella
Categories: Seafoud, Poultry, Vegetables, Herbs, Rice
     Yield: 6 servings

 4 1/2 c  Chicken stock
   1/2 ts Saffron threads; crumbled.
          -loosely measured
   1/4 ts Salt
     3 tb Olive oil
   1/2    Yellow onion; fine chopped
   1/2    Red bell pepper; fine
          -chopped
     3 cl Garlic; fine chopped
     6 oz Mild dried chorizo; in thin
          - half-moons
     3 c  Short-grain rice
    14 oz Can fire-roasted diced
          - tomatoes
     1 c  Frozen green peas
     1 lb Large (U-24) shrimp; peeled,
          - deveined, tails on
     1 lb Mussels; rinsed, scrubbed
     1 lb Littleneck clams; rinsed,
          - scrubbed
   1/4 c  Parsley; chopped, garnish

 Heat a gas grill to medium-high heat (375°F/190°C), or
 light a charcoal grill and let burn until the charcoal
 is covered with gray ash.

 STEEP THE SAFFRON: In a saucepan over medium heat, bring
 the stock to a boil. Add the saffron and salt. Turn off
 the heat and let the saffron steep for at least 15
 minutes. Taste and add more salt, if needed.

 COOK THE SOFRITO BASE: In a 12" to 14" stainless steel
 skillet or cast iron pan, heat the oil over medium heat
 on top of the stove. Add the onion and red pepper, and
 cook for 5 to 7 minutes, or until the onion is
 translucent. Stir in the garlic and chorizo.

 ASSEMBLE THE INGREDIENTS BY THE GRILL: On a table next
 to the grill, set the skillet with the sofrito, the
 rice, tomatoes, infused stock, salt, peas, shrimp,
 mussels, and clams.

 BEGIN COOKING THE PAELLA: Set the skillet with the
 sofrito on the grill. Add the rice, and cook, stirring
 often, for 4 to 5 minutes, or until the rice is coated
 with oil and lightly toasted.

 Stir in the stock, tomatoes, and peas. Taste for
 seasoning and add more salt, if you like.

 Spread the rice evenly over the bottom of the pan. Close
 the grill cover and simmer the rice without stirring for
 15 minutes, or until the rice absorbs most of the stock.
 If the mixture looks dry, pour about 1 cup of hot water
 over it, but do not stir.

 ADD THE SEAFOOD: Nestle the mussels and clams into the
 rice with the hinge sides up so they release their
 juices into the rice. Arrange the shrimp around the
 shellfish.

 Cover the pan with foil, close the grill and cook for 6
 to 10 minutes longer (depending on the heat of your
 grill), or until the rice and shrimp are both cooked
 through and the mussels and clams are open. (Discard any
 shellfish that remain tightly shut once everything else
 is cooked.)

 CHECK TO SEE IF THE BOTTOM IS BROWNED: Slip a spatula
 under the rice and check to see if you have achieved the
 elusive golden brown socarrat. If not, set the pan over
 the heat, uncovered, for a few minutes to lightly
 caramelize the bottom.

 Sprinkle with parsley and bring the whole pan to the
 table for serving.

 Recipe by Sally Vargas

 RECIPE FROM: https://www.simplyrecipes.com

 Uncle Dirty Dave's Archives

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