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Paella




Source of Recipe


Jo Gainey


Recipe Introduction


seafood, poultry and sausage with saffron rice makes a main dish to
die for.



List of Ingredients




Saffron rice:

1 cup brown rice
2 cups chicken broth or 2 cups water and 1 1/2 cubes Knorr /Suisse bouillon
cubes.
2 Tablespoons dried chopped onion
hearty pinch of safron threads enclosed in a "tea ball''
Or a tiny bit of cheesecloth tied around the saffron. (Tea balls work
better here because the cheesecloth tends to absorb all the flavor --it
takes a lot more of the spice and it is somewhat pricey. )
3 Tablespoons butter

Paella:

4-oz. Andoule sausage, diced
1/2 lb uncooked small shrimp, shelled
1/4 lb crab meat, picked over (or use 1 can crab meat)
1 piece about 4 oz salmon, cut into 1/2 inch chunks
1/2 to 1 lb shellfish, in shells, preferably small green muscles, scrubbed
and bearded
1 skinless, boneless chicken breast, boned adn diced into 1/2 inch chunks
1/2 cup white onion, diced finely
2 cloves carlic, peeled and chopped very finely
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
1/2 cup black olives, sliced (or 1 can 6 oz, sliced olives, well drained)
Olive oil
Salt and Black pepper


Recipe



Bring water or chicken broth to boil with the saffron ball in it.. Allow
saffron to steep for 15 to 30 minutes. Bring to boil again, add butter and
add dry rice and stir once. bring to boil again. Cover tightly and lower
heat to as low as your burner will go. Steam rice for 45 minutes. Remove
from heat. Remove saffron ball and discard saffron threads.

Heat a large wok until hot, add olive oil. Add onion and garlic and cook
until onion is clear. Add peppers, sausage, and chicken and cook until
chcken is wihite and no longer transparent or pink. Add fish and shellfish,
cook until shrimp are turning pink.
Toss tpgether rice, olives, and chicken, shrimp, sausage, and crab mixture
until well mixed. Arrange on a platter,
If desired, arrange servings of meat or seafood on top--for example a couple
of steamed lobster or crab claws, along with a sprig of parsley.. Serve
melted butter as a side garnish.
Best if served hot; serves 4 as main dish.

© recipe copyright rjgainey 2003