Travel Reference
In-Depth Information
292
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Seafood Paella
RICE MIXTURE
Cook rice with olive oil in large pot until golden
brown. Add bell peppers, onion, and garlic; sauté until
transparent.
RICE MIXTURE
2 cups Valencia rice
4 ounces olive oil
1 each red and green bell pepper,
chopped
In a separate pan, cook chorizo until done, then add to
rice mixture.
1 yellow onion, chopped
4 ounces fresh garlic, chopped
Add white wine, stir and bring to a light boil. Stir in to-
mato puree and boil for 5 minutes. Add chicken stock
and saffron. Keep warm.
1 pound chorizo
1 cup white wine
2 pounds tomato, pureed
4 cups chicken stock
Prepare seafood, as listed below, then add to rice mix-
ture and serve.
Pinch saffron
SEAFOOD
1 pound of clams
SEAFOOD
Sauté clams and mussels until slightly open. Add gar-
lic, chorizo, and chicken to sauté pan. Add saffron. Stir
lightly, then add remaining shrimp and fish.
½ pound black mussels
1 ounce garlic
4 ounces chorizo
10 ounces chicken breast, cubed
Mix seafood mixture with the rice. Add salt and pepper
to taste before service.
Pinch saffron
10 ounces shrimp (21-25)
4 ounces halibut, swordfish,
or salmon
.
YIELD
,
Serves 4
Salt and pepper, to taste
