Basque Paella

Name: Basque Paella
Ingredients: 1 teaspoon olive oil; 2 teaspoons safflower oil; 1 cup white meat boned and skinned, chicken, sliced; 1 cup basmati rice uncooked; 2 cups boiling water; 1/2 cup chopped onion; 2 cloves garlic minced; 1/2 cup red bell pepper each sliced, and sliced; 1/2 cup diced tomato; 1 red snapper fillet cut into 1 inch pieces; 2 cups defatted chicken stock; 1 tablespoon salt substitute herbal; 1 teaspoon saffron threads; 3/4 teaspoon oregano; prawns 6 lg., shelled and deveined; 1 cup peas fresh or frozen; 5 artichoke hearts unmarinated; 6 clams in their shells, scrub outside of shells

18 ingredients

5 steps

Ingredients

1 teaspoon olive oil
2 teaspoons safflower oil
1 cup white meat boned and skinned, chicken, sliced
1 cup basmati rice uncooked
2 cups boiling water
1/2 cup chopped onion
2 cloves garlic minced
1/2 cup red bell pepper each sliced, and sliced
1/2 cup diced tomato
1 red snapper fillet cut into 1 inch pieces
2 cups defatted chicken stock
1 tablespoon salt substitute herbal
1 teaspoon saffron threads
3/4 teaspoon oregano
prawns 6 lg., shelled and deveined
1 cup peas fresh or frozen
5 artichoke hearts unmarinated
6 clams in their shells, scrub outside of shells

Directions

1

Calories per serving: 221. Preparation time: 35 minutes. Cooking time: 45 minutes.
2

1. In large, heavy skillet over medium-high heat, combine oils and cook chicken pieces until just opaque. Remove chicken to platter. Reserve skillet.
3

2. Soak rice in the boiling water for 10 minutes, then drain.
4

3. In reserved skillet saute onion over medium heat until soft (about 5 minutes). Add garlic, bell peppers, and tomato and continue sauteing for 5 more minutes.
5

4. Add snapper, soaked rice with water, stock, salt substitute, saffron, and oregano. Bring to a boil, then lower heat to medium. Cover pot and let simmer until rice is tender and has absorbed liquid (about 15 minutes).