Paella Catalana

Ingredients

Verified by stevemur

Original recipe makes 1

	4 Chicken pieces
	1/4 lbham; Cooked, cut in strips
	1 Onion; sliced
	1 cGreen peas; cooked as directed (or 1 small package of Frozen peas) -- thawed
	12 lgMussels
	12 lgShrimp
	10 mlGarlic; chopped
	2 1/2 cChicken Stock
	1/4 colive oil
	Salt and pepper; to taste
	1/2 lbWhitefish; firm, cut large Cubes
	1 Red bell pepper; chopped (or 2 canned pimento, drained and chopped)
	1 cLong-grain rice
	1 pinchSaffron

Calories Per Serving: 10114
Want detailed nutrition information?
Try BigOven Pro for Free

Paella Catalana Preparation

Soak saffron in 2 tablespoons of hot water for 30 minutes. Heat oil in paella pan or large skillet; add chicken, fry gently until browned; remove and set aside. Add onion and garlic, fry until onion is transparentd; add ham and rice, and fry, stirring, until rice is transparent; remove from heat. Peel and devein shrimps; scrub mussels under running water, open ones should be discarded. Blanch red pepper in boiling water for 1 minute. If chicken is large, it should be halved. Arrange fish, pepper, chicken and peas on the rice; tuck mussels well down in the pan; lay shrimps on top; add saffron liquid to stock then pour stock over all ingredients. Season with salt and pepper; bring to a boil, reduce heat andd simmer, gently, uncovered, for 20 minutes or until liquid is absorbed and all ingredients are cooked. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip