PAELLA Recipe

Seafood

Ingredients: 2 WHOLE CHICKEN BREASTS, CUBED 2 TBS OLIVE OIL 2 TBS BUTTER CHRIZO SAUSAGE... (SEE ATTACHED) 1 LARGE ONION - CHOPPED 1 GREEN PEPPER, CHOPPED 2 TBS OLIVE OIL - 2 TBS BUTTER 2 CUPS UNCLE BEN'S CONVERTED RICE (KEEP IT SIMPLE) 1 QT CHICKEN STOCK 1 TEAS SALT 1/4 TEAS PEPPER 1/2 TEAS OREGANO 1/2 TEAS SAFFRON (SAVE UP) 1 1/2 LBS STEAMER CLAMS 1/2 CUP CORNMEAL 1 LB LARGE SHELLED PRAWNS 1 LB BAY SCALLOPS 1/2 LB MUSHROOMS 2 TBS BUTTER 1 CUP PEAS FOR GARNISH... TOMATO AND LEMON WEDGES, CHOPPED PARSLEY. OPTIONAL: ADD CRAB LEGS (MMM) Directions: SAUTE THE CHICKEN CUBES IN OIL AND BUTTER. REMOVE TO A SECOND DISH. COOK SAUSAGE ABOUT 5 MINUTES UNTIL CRUMBLED AND DONE. ADD TO CHICKEN. SAUTE ONION AND GREEN PEPPER IN OLIVE OIL AND BUTTER UNTIL TENDER. ADD RICE AND STIR TO COAT GRAINS. HEAT THE CHICKEN STOCK TO WHICH THE SEASONINGS HAVE BEEN ADDED. POUR STOCK OVER PAELLA. *COVER, BRING TO BOIL AND THEN TURN DOWN TO SIMMER FOR ABOUT 35 MINUTES OR UNTIL ALL STOCK IS ABSORBED. ABOUT 15 MINUTES BEFORE PAELLA IS DONE, SAUTE THE PRAWNS, SCALLOPS AND MUSHROOMS. ADD PEAS, COVER PAN, COOK TWO MINUTES +/-. KEEP WARM. WHEN PAELLA IS READY REMOVE COVER, TOSS IN PEAS AND SEAFOOD. PRIOR TO THIS, CLAMS HAVE BEEN COVERED WITH WATER TO WHICH CORNMEAL HAS BEEN ADDED. SOAK AT LEAST ONE HALF HOUR AND THEN RINSE THROUGH SEVERAL WATERS TO REMOVE ALL SAND AND CORNMEAL. STEAM UNTIL SHELLS OPEN. KEEP WARM. AT SERVING TIME TOP WITH TOMATO AND LEMON WEDGES, CHOPPED PARSLEY AND CRAB LEGS IF USED. THE STEAMER CLAMS ARE LAID ON TOP OF THIS. (*) AT THIS POINT YOU COULD REFRIGERATE. IF YOU TAKE THIS ROUTE, TO COMPLETE COMBINE THE PAELLA, PRAWNS, SCALLOPS, MUSHROOMS AND PEAS WHEN READY TO COOK. THE MISTURE IS PUT INTO A 350 DEGREE OVEN FOR AT LEAST AN HOUR OR UNTIL THE RICE IS COMPLETED COOKED. FOR THE CHRIZO SAUSAGE... (OR GO BUY SOME SAUSAGE) 1 1/2 LBS LEAN GROUND ROUND 1 CLOVE OF GARLIS MINCED 2 TBS CHILI POWDER... YES 2 TABLESPOONS 1 1/2 CUMIN 1/4 CUP RED, WINE VINEGAR MIX THOROUGHLY AND LET THE SAUSAGE SIT IN THE REFRIGERATOR AT LEAST 12 HOURS. REMEMBER, YOU ONLY USE ONE-HALF OF THIS AMOUNT. THE OTHER HALF CAN BE FROZEN FOR A FUTURE PAELLA OR USED IN AN OMELETTE, TACOS, ETC. PAELLA IS A MEAL IN ITSELF AND THIS RECIPE WILL BE ADEQUATE FOR 12. SERVE WITH A SALAD OF GREENS AND YOUR FAVORITE DRESSING... SUSIE STEPHINS... WAS THE ORIGINAL AUTHOR OF THIS RECIPE.