1. Heat oil in paella pan. Saute pepper, garlic & onion over medium heat for 2 mins., but dont 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 worlds 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 From the
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|Serving Size: 1 Serving (727g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 53 (13%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 35.9mg||11 %|
|Sodium 1249.2mg||43 %|
|Potassium 973.4mg||26 %|
|Total Carbohydrate 69.5g||20 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 63.6g|
|Protein 17.6g||25 %|
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Calories per serving: 398
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