Paella - 2

Recipe Ingredients

2 cups	320g / 11oz	Basmati rice
3 cups	711ml	Water or chicken stock
		Butter
1		Carrot - diced (medium)
1		Celery - diced
1		Onion (large)
8 oz	227g	Shrimp - shelled and
1		Baby clams
2		Turbot - sole, red
		OR trout cut - into 1-inch chunks
2		Boneless - trimmed, skinned
		Breasts - cut into
		Chunks
1/2		Chorizo sausage - cut into
		Chunks
1		Artichoke - hearts, drained, rinsed
		Quartered
1		Red pepper - cut in 1/2-inch (medium)
4		Garlic - minced
1/4 cup	59ml	Lemon juice
2 tablespoons	30ml	Saffron
2 oz	56g	Madeira wine or sweet sherry
32		Mussels
2		Tomatoes - diced
16		Black olives pitted and - halved
		Salt and pepper - to taste
		Chopped parsley
1		Lemon - cut in 8 wedges (large)

Recipe Instructions

In a large, deep, flat pan, put the rice and water or stock. Cover and bake in a 350 degrees to 400 degrees oven until almost all the water is absorbed.

In a saute pan, melt the butter and sauteed the diced carrot, celery and onion until the vegetables are soft and the onions are translucent.

Remove from the heat and set aside.

Remove the rice pan from the oven. Mix in the sauteed vegetable, the shrimps, clams, fish fillets, chicken, sausages, artichoke hearts, red pepper strips and garlic. Stir in the lemon juice, saffron and Madeira and arrange from the mussels around the outside edge of the pan.

Sprinkle the surface with the diced tomato and halved black olives, cover and return to the oven until the mussels open and the rice, fish and chicken are cooked through. The rice should be dry, not mushy.

Season to taste with salt and pepper and serve on large plates arranging the mussels around the edge of the plates. Garnish with parsley and lemon wedges.

Source:
Serving Size : 1 Preparation Time :0:00

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