Paella Of Santa Barbara

Recipe Ingredients

1		Red bell pepper - grilled, peeled,
		Seeded and julienned
		Lemon wedge - for garnish
1 lb	454g / 16oz	Tomatoes
1 lb	454g / 16oz	Farmer's market vegetables - coarsely chopped
		= (e.G. Mushrooms, fennel, zucchini,
		Asparagus)
1/4 cup	59ml	Olive oil
1 lb	454g / 16oz	Spanish chorizo
2 cups	320g / 11oz	Arborio and short-grain rice
1/2 teaspoon	2.5ml	Saffron threads
1/2 cup	46g / 1.6oz	Almonds - finely ground
2 teaspoons	10ml	Fresh herbs - chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
5 cups	1185ml	Chicken or vegetable or fish stock
2 lbs	908g / 32oz	Mussels - cleaned
2 lbs	908g / 32oz	Shrimp
1 lb	454g / 16oz	Firm flesh fish

Recipe Instructions

Roast or grill bell pepper. Peel, seed, julienne and reserve for garnish. Cut lemon wedges and reserve as well.

Chop tomatoes, mushrooms and the other vegetables we found at the market. Saute in the olive oil and allow to cook until liquid evaporates.

Cut the chorizo into 1-inch rings and saute for 5 minutes (separately). Add chorizo to the vegetables in your paella pan. Add rice, saffron, almonds, herbs, salt and pepper. Top with stock. Stir well and bring to a boil. Cover and allow to simmer 12 to 15 minutes.

In the meantime, clean your seafood. Then at 15 minutes, add seafood and cover. Allow to cook 6 to 8 minutes longer. Serve immediately, garnishing with the bell pepper strips and lemon wedges.

This recipe yields 8 servings.

Source:
MELTING POT with Pilar Sanchez - (Show # MP-1A17) - from the TV FOOD NETWORK

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