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PAELLA: (This is as close as I can get. The chef isn't here!!!! I would suggest calling Jim if you decide to try this. Also, a paella pan is the best bet for cooking.) INGREDIENTS: 1/2 lb Chilean sea bass, cubed 1/2 lb scallops 1 lb shrimp 1 1/2 dozen small clams 1 bag mussels (won't use all of them) 1 lb boned skinless chicken breast, cubed 1 teaspoon oregano 2 peppercorns 4 large cloves of chopped garlic 1 1/2 teaspoon salt 6 tablespoons olive oil 3 sausages (chorizo/andouille), sliced 1 lare onion, peeled and chopped 1 green pepper, seeded and chopped 1 yellow pepper, seeded and chopped 1 teaspoon fresh capers 3 tablespoons tomatoe paste 2 1/4 cups rice (pearl or Basmati) 4 cups boiling water (can use combo of fish stock and water) 1 teaspoon saffron DIRECTIONS: 1. Shell and devein shrimp. Scrub mussels and clams. 2. Sautee shrimp and sea bass in paella pan with fish stock. 3. Combine oregano, peppercorns, garlic, salt, 2 tablespoons olive oil in mortar. Mash and rub on chicken before cubing. 4. Throw chicken in paella pan and brown over moderate heat. Add sausage, onion, peppers and capers. Cook ten minutes over low heat. Add tomatoe paste and rice. Cook five minutes. 5. Add boiling water, saffron and shrimp. Mix well and cook rapidly, covered, until liquid is absorbed (about 20 minutes). With a large spoon, turn rice from top to bottom. 6. Steam mussels and clams in fish stock until shells open. Place over top of paella as garnish. CAUTION: Biggest mistake is overcooking the rice. HINT: Fresh fish stock makes a BIG difference. TO SERVE: Use fresh lemons and or alioli (few cloves of garlic, pinch of salt, drizzle in olive oil, add lemon juice - blend well to mayonnaise consistency - put in a raw egg if desired) Jim and Judy Wert (Spanish Dinner 8/11/01) |
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