In Reply to: What is your favorite recipe(s) from which popular cookbook (just the name, if not already typed)? posted by Janet on May 21, 1997 at 10:27:37: She is from Vancouver B.C. and has written several cookbooks and now has a
restaurant too. her recipes are always good. This is really makes a
wonderful buffet dish.
* Exported from MasterCook *
Paella Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Fish - Seafood Main Meals
Make Ahead Freeze Ahead Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c. olive oil
2 boneless chicken breasts cubed 1"
1/2 lb. chorizo -- or pork sausage 1"
cubes
1 lb. boneless pork -- 1" cubes
1 lrg. onion -- finely chopped
1 gr. pepper -- thin strips
1/4 lb. mushrooms -- sliced
2 clv. garlic -- crushed
1/4 tsp. saffron powder
1 pinch oregano -- s & p
3 c. long grain rice (uncle Bens)
8 c. chicken stock (3 cans+2cans water+)
1/4 c. brandy
1/2 lb. snapper or halibut cubed and OR
1/2 lb. scallops
1/2 lb. raw prawns -- peeled or sm.
shrimp
1 1/2 c. frozen peas
2 med. tomatoes -- peeled and cubed
12 clams in the shell
crab claws if available Early in the morning or the night before, heat olive oil in a pan, saute the chicken, sausage and pork until golden. Set aside. Then saute onions, green peppers and mushrooms, adding more oil if necessary. Add garlic, saffron, oregano and rice and stir for about 5 min. Blend with the meats and refrigerate. Half an hour before guests arrive, heat oven to 400 deg. Add stock, brandy and fish or scallops to the meat and rice mixture in your large pan; (I use an electric wok) Use a large oven proof skillet or shallow open pan. Bring to a boil, cover with foil and put into the oven. Bake about 20 min., stir slightly every 5 min. Then add the prawns or shrimp, stir slightly. Add the peas and tomatoes arrange the clams and crab claws on top. Bake another 5 - 10 min or until the praws are cooked and the clams open and the stock is just about all absorbed. Do no overcook this should be moist. Add more stock if needed.
I have frozen leftovers, so think this could be made ahead, to the point just before adding the shrimp and prawns, then thawing later and continuing. Spice Islands has saffron, this dish HAS to have it. Wonderful! 8-10
- - - - - - - - - - - - - - - - - -
NOTES : If you like seafood, this is to-die-for!
|
