*  Exported from  MasterCook  *
 
                                 PAELLA #2
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Spanish                          Main Dish
                 Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Basmati rice
    3       c            Water or chicken stock
                         Butter
    1       md           Carrot, diced
    1                    Stalk celery, diced
    1       lg           Onion
    8       oz           Shrimp, shelled and
                         -deveined
    1                    14-ounce can baby clams
    2       sm           Fillet turbot, sole, red
                         -snapper or trout cut
                         -into 1-inch chunks
    2                    Boneless, trimmed, skinned
                         -chicken breasts, cut into
                         -1-inch chunks
      1/2                Chorizo sausage, cut into
                         -small chunks
    1                    14-ounce can artichoke
                         -hearts, drained, rinsed
                         -and quartered
    1       md           Red pepper, cut in 1/2-inch
                         -strips
    4                    Cloves garlic, minced
      1/4   c            Lemon juice
    2       tb           Saffron
    2       oz           Madeira wine or sweet sherry
   32                    Mussels
    2                    Tomatoes, diced
   16                    Black olives pitted and
                         -halfed
                         Salt and pepper, to taste
                         Chopped parsley
    1       lg           Lemon, cut in 8 wedges
 
   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 saut‚ pan, melt the butter and saut 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 saut‚ed 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 outsided 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.
  
 
 
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