Side Pannel
Paella #1
Ingredients List
- 1/2 c Olive oil
- 6 oz Green pepper; diced
- 4 Cloves garlic; minced
- 4 oz Onion; diced
- 8 oz Chicken; in 2-in. pieces
- 1 c Fresh peas
- 6 Clams and muscles
- 3 c Chicken stock (see index)
- 8 oz Monkfish; in 1-in. pieces
- 3/4 c Tomato sauce
- 8 oz Squid; cleaned & cut
- 8 oz Lobster
- 2 c Rice
- 1/2 ts Saffron
- 8 oz Sweet red pepper; diced
Directions
1. Heat oil in paella pan. Saute pepper, garlic & onion over medium heat
for 2 mins., but don't let brown. Add chicken pieces, shellfish, monkfish,
squid, & rice, & saute for 1 min., or until rice is coated w/ oil & shiny.
2. Meanwhile, grind saffron in a mortar & pestle, moistening it w/ a
little stock. Add saffron to the pan, w/ remaining ingredients. Bring
liquid to a boil, & gently simmer for 5 minutes.
3. Place paella in preheated 400 F oven & cook for 20-30 mins., or until
rice is soft & the liquid is absorbed. Serve at once, w/ fresh lemon for
squeezing. Saffron is the world's most expensive spice. A little goes a
long way. Paella is traditionally cooked in a special pan called a
paellera. This is a large, flat open pan w/ outwardly sloping sides &
handles. It resembles a giant pie plate.
CASA JUANCHO
2436 S.W. 8TH ST., MIAMI
BEVERAGE: SANGRIA
for 2 mins., but don't let brown. Add chicken pieces, shellfish, monkfish,
squid, & rice, & saute for 1 min., or until rice is coated w/ oil & shiny.
2. Meanwhile, grind saffron in a mortar & pestle, moistening it w/ a
little stock. Add saffron to the pan, w/ remaining ingredients. Bring
liquid to a boil, & gently simmer for 5 minutes.
3. Place paella in preheated 400 F oven & cook for 20-30 mins., or until
rice is soft & the liquid is absorbed. Serve at once, w/ fresh lemon for
squeezing. Saffron is the world's most expensive spice. A little goes a
long way. Paella is traditionally cooked in a special pan called a
paellera. This is a large, flat open pan w/ outwardly sloping sides &
handles. It resembles a giant pie plate.
CASA JUANCHO
2436 S.W. 8TH ST., MIAMI
BEVERAGE: SANGRIA
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