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    Pasta Paella


    Source of Recipe


    Internet

    List of Ingredients




    5 oz. Fetticine Noodle (Cooked wt.)
    3 oz. fish filets (2 pieces)
    3 oz. chicken breast (coat one side in chili powder, sear in iron skillet)
    1 1/2 oz. Andouille Sausage (2 slices on bias)
    1 1/2 oz. squid rings
    4 ea. mussels
    1 1/2 oz. broccoli florettes (small, blanched and shocked)
    1 oz. red bell pepper (julienne, 1/8"x 1 1/2" long)
    1 oz. snow pea pods (whole, blanched and shocked)
    1 oz. Casino sauce (recipe to follow)
    4 oz. Saffron sauce (recipe to follow)

    Recipe



    Heat saffron and casino sauce in a 10" sauté pan. Add vegetables and sauté for one minute. Add remaining ingredients, cover and cook until done.

    Casino Sauce:
    1/2 stick Margarine
    1 clove Garlic
    1 Tblsp. Parsley
    1/2 Green Pepper
    1 Tblsp. Pimento
    1 Anchovie
    to taste Salt and Pepper
    1/4 cup Wine

    Preparation:
    Soften margarine by leaving out overnight, unwrapped. Dice the parsley and green pepper and set aside. Place garlic and anchovie in a blender with the wine and blend well. Place margarine and wine mixture in a bowl, whip until wine blends with margarine. Add remaining ingredients and whip until mixed.

    Saffron Sauce:
    1 cup Chicken Stock
    Pinch Saffron threads
    1 tsp. Arrowroot
    1 tsp. water
    to taste Cajun spice

    Preparation:
    Heat broth and add saffron with cajun spice. Stir in the arrowroot and mix. Simmer until thickened.
 

 

 

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