Paella #2

Name: Paella #2
Ingredients: 2 cups basmati rice; 3 cups water; 1 x butter; 1 medium carrots diced; 1 Stalk celery diced; 1 large onions; 8 ounces shrimp shelled and deveined; 14 ounces clams baby; 2 small sole fillets cut into 1inch chunks; 2 each chicken breast halves, boneless, skinless trimmed, cut into 1 inch chunks; 1/2 each chorizo sausage cut into small chunks; 14 ounces artichoke hearts canned, drained, rinsed and quartered; 1 medium sweet red bell peppers cut into 1/2 inch strips; 4 cloves garlic minced; 1/4 cup lemon juice; 2 tablespoons saffron threads; 2 ounces sherry sweet; 32 each mussels; 2 each tomatoes diced; 16 each black olives pitted, halved; 1 x salt and black pepper to taste; 1 x parsley leaves chopped; 1 large lemon cut in 8 wedges

23 ingredients

11 steps

Ingredients

2 cups basmati rice
3 cups water
1 x butter
1 medium carrots diced
1 Stalk celery diced
1 large onions
8 ounces shrimp shelled and deveined
14 ounces clams baby
2 small sole fillets cut into 1inch chunks
2 each chicken breast halves, boneless, skinless trimmed, cut into 1 inch chunks
1/2 each chorizo sausage cut into small chunks
14 ounces artichoke hearts canned, drained, rinsed and quartered
1 medium sweet red bell peppers cut into 1/2 inch strips
4 cloves garlic minced
1/4 cup lemon juice
2 tablespoons saffron threads
2 ounces sherry sweet
32 each mussels
2 each tomatoes diced
16 each black olives pitted, halved
1 x salt and black pepper to taste
1 x parsley leaves chopped
1 large lemon cut in 8 wedges

Directions

1

In a large, deep, flat pan, put the rice and water or stock.
2

Cover and bake in a 350F (180C) F to 400F (200C) oven until almost all the water is absorbed.
3

In a saute pan, melt the butter and saute the diced carrot, celery and onion until the vegetables are soft and the onions are translucent.
4

Remove from the heat and set aside.
5

Remove the rice pan from the oven.
6

Mix in the sauteed vegetable, the shrimps, clams, fish fillets, chicken, sausages, artichoke hearts, red pepper strips and garlic.
7

Stir in the lemon juice, saffron and sherry and arrange from the mussels around the outsided edge of the pan.
8

Sprinkle the surface with the diced tomato and halved black olives, cover and return to the oven until the mussels open and the rice, fish and chicken are cooked through.
9

The rice should be dry, not mushy.
10

Season to taste with salt and pepper and serve on large plates arranging the mussels around the edge of the plates.
11

Garnish with parsley and lemon wedges.