Paella

Ingredients

• 1/2 cup Dry white wine
• 1 ts saffron (azafran)
• Olive oil or Spam
• 1/2 cup chopped onion
• 1 cup long grain rice or yellow rice with zaffron (Mahatma is one brand)
• 1 red bell pepper
• 1 orange bell pepper
• 3 cups chicken stock
• 6 oz breast of chicken, skinless
• 1/2 lb fresh shrimp
• 1 lb mussels
• 2 lb clams
• 2, 3 oz lobster tails
• 1/2 cup artichoke hearts
• 1 cup frozen peas
• 1/2 cup chopped tomato

Directions

Pre-cooking:
Preheat oven at 350* F. Let peas defrost. Chop the onion, tomato and bell peppers. Peel the shrimp. Cut the chicken in small cubes. Scrub the clams and mussels, discarding any that are open (dead).
Cooking:
Spray the frying pan with olive oil. Preheat the frying pan for one minute at med-high heat. Sauti the onion 2-3 mins until limp and brown. Add the rice, sauti until golden stirring so it won't burn. Add the wine and saffron (if not already in the rice) and stir until all the wine is absorbed. Stir in the peppers. Add 2 cups of chicken stock, 1/4 cup at a time stirring until the rice absorbs the stock (this is going to take a while). Add the last cup of chicken stock. Add the cubed chicken. Add the shrimp, clams, lobster and mussels, tucking them in the rice
Bake in the oven for 8-10 minutes until mussels open
Add the peas, tomato and artichokes and bake for 2 more minutes.

Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Paella