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From Gladys/PR, 04-07-2003
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Msg ID 0813919
will be blessed also. I am including some recipes with saffron for your perusal. Receive a big hug dear friend.

Saffron Recipes:

CHICKEN AND SEAFOOD PAELLA

4 cups (or 2 to 4 cups of long grain rice, depending on the pan you are using & the number of guests) of rice,
4 prawns (Big shrimps),
4 langoustines,
1/2 lb mussels,
2 small squid ,
1/2 lb chicken chunks,
4tomatos,
1 onion,
3 cloves of garlic,
1/8 oz peas,
1 green pimento,
1 small jar of red pimentos in oil,
parsley,
1 lime,
2 tablespoons of olive oil,
3 pistels of Saffron/person,
a pinch pimenton (Paprika),
salt & pepper to taste.

Figure 1 part rice, for 2 parts water. Stir fry chicken, prawns langoustines ,when light stir fry is done, remove meat and seafood from pan. Add the chopped garlic, and onion, then the tomato and pimenton (paprika). Let mixture slow cook for 7 minutes and then add the rice to mixture in pan, stir, season and add boiling water . Make a paste with the saffron, garlic, and parsley, add all this into the mix in pan, and also add the green pimentos (Chopped) and seafood, chicken or pork that you had earlier stirr fryed, peas. The rice should slow boil for 15 -18 minutes, first few minutes at high heat, and the rest at a slow boiling if not simmer until all the liquid dissappear. To finish off, place in the oven for 10 to 15 minutes, covered with aluminum foil (at 350.F, preheated oven). Before placing in the oven decorate the pan with the mussels and the pimentos (Sliced) in oil. Once you turn off the oven let the pan rest for 5 minutes and decorate with the lime slices and serve.

VEGETABLE PAELLA

2 pimentos(1 red & 1 green)sliced,
2 eggplants (cubed),
green beans, sliced,
2 garlic cloves, crushed in a mortar or thinly sliced,
1 artichoke, boiled and sliced as for a sauté,
1 cup already boiled navy beans or 1 can navy beans, drained,
1 cup sliced mushrooms,
1 cup froxen young peas,
2 cups of long or medium rice,
2 tb or more of olive oil,
salt & pepper to taste ,
a few threads of saffron dissolved in boiling water.

Figure 1 part rice, for 1,5 parts water.
stir fry in olive oil the vegetables lightly. When they are brilliant in color and al dente, add the rice, 1/2 cup of rice per portion, then add the broth or liquid (with the seasonings, including the saffron) in the proportion mentioned. I always use chicken broth. Be careful with the amount of broth added because the vegetables do release a lot of water. Let simmer for 20 minutes, until water dissappears & craters are formed in the surface. Move the paella from the bottom up, cover with aluminum foil and continue cooking at Low heat for 10 more minutes. Let it rest, covered, for a few minutes before serving.

If you want more recipes, I will gladly share them with you.

Gladys/PR



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