*  Exported from  MasterCook  *
 
                              PAELLA (PRODIGY)
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Main Dish                        Poultry
                 Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Olive oil
    4       lb           Chicken pieces
    1       lg           Onion -- diced
    3                    Red bell peppers -- diced
    5       c            Chicken stock
                         -OR low-sodium chicken broth
    1       tb           Minced garlic
    3       c            Short-grain rice
    2       ts           Salt
    1       t            White pepper
      1/2   ts           Saffron
    3       lb           Plum tomatoes
                         - peeled, seeded and chopped
   16       lg           Shrimp
   16                    Clams
   16                    Mussels
 
   HEAT THE OIL IN THE POT over medium heat and brown the
   chicken on all sides, in batches if necessary. Remove
   the pieces as they are done and add the onion and
   peppers. Cook 5 minutes, stirring. Meanwhile, bring
   the chicken stock to a boil in a separate pot. When
   the peppers and onions are done, reduce heat to low
   and add the garlic, rice, salt and pepper. Stir to
   coat the rice with the oil. Add the stock and the
   saffron. Add the tomatoes. Replace the chicken pieces,
   cover and cook for 25 minutes. Add the shrimp and cook
   another 10 minutes. If the pot has gotten too dry, add
   a little water or more stock. Add the clams and
   mussels and cook until they open. Remove from the heat
   and serve from the casserole. Accompany with lemon
   wedges.
   
   MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
  
 
 
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