*  Exported from  MasterCook  *
 
                             NEW YEAR'S PAELLA
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Seafood                          Spanish
                 Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       c            Fish or Chicken Stock
    1       tb           Saffron Threads
    3       tb           Olive Oil
    6                    Garlic Cloves, chopped
    2                    Onions, medium, chopped
    1                    Red Bell Pepper, chopped
    1                    Green Bell Pepper, chopped
    8                    Chicken Pieces, boned
    8                    Chorizo Sausages in chunks
    8       oz           Squid, cut into rings
    4       c            Rice
    4                    Tomatoes, peeled, in chunks
    1                    Salt
    1       c            Green Peas, shelled
      1/2   c            Black Olives, sliced
    1                    Parsley, chopped
    1 1/2   lb           Rockfish, cut into chunks
    2       lb           Mussels, rinsed, debearded
    2       lb           Shrimps, large, peeled
 
   Bring the stock to a boil, add $affron, simmer 10 minutes, and set
   aside. In a large paella pan or other large pan, heat the olive oil.
   Add the garlic and saute just till it begins to color. Add the onions
   and saute to soften. Add the peppers and cook slightly, then remove
   the vegetables form the pan and set aside. Add the chicken and brown,
   remove from pan. Add sausage chunks and brown, remove from pan. Add
   the squid and toss briefly. Add rice, tomatoes, stock, salt, sausage,
   chicken, the reserved vegetables, peas, olives, and parsley,
   reserving some of the parsley for garnish.
   Stir, cover, and bring to a boil. Remove cover and arrange rockfish
   pieces on top. Replace cover and cook about 5 minutes more. Uncover
   and add mussels, cover and cook 5 minutes. Add the peeled and
   deveined large shrimps, cover and cook until mussels open, shrimp are
   cooked, and rice is tender. Add more stock or water at any point if
   the rice appears too dry.
   The rice should be moist, not soupy.
   Let the paella stand covered about 5 minutes before serving. Sprinkle
   with remaining parsley. Place pan on a pad in center of table and
   remove lid with a flourish!
  
 
 
                    - - - - - - - - - - - - - - - - - -