Subj : St. Maria 08
To   : All
From : Dave Drum
Date : Tue Jul 20 2021 16:54:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: La Paella Malin Rosa Maria
 Categories: Poultry, Seafood, Vegetables, Herbs, Rice
      Yield: 10 Servings
 
      5    Chicken drumsticks
      5    Chicken fillets
  1 1/2 kg Mussels
     20    Prawns
    250 g  Peas
    250 g  Green beans
      2 cl Garlic
      5 l  Tomato coulis
      4 g  (2 sachets) saffron
    600 g  Non-sticky rice
    400 g  Squid
      2    Green bell peppers
      2    Red bell peppers
      2    Yellow bell peppers
      1 ts Caster sugar
           Olive oil
           Parsley
           Salt & pepper
      3    Lemons
 
  Set your oven @ 230ºC/450ºF for 10 minutes.
  
  Wash and seed your peppers. Cut them in half and place
  them on the baking sheet of your oven.
  
  Bake for 20 minutes, always @ 230ºC/450ºF.
  
  Meanwhile, rinse your mussels with clear water and
  remove the beard. Check the freshness of your mussels.
  
  Peel and chop your garlic cloves and parsley.
  
  In a frying pan, fry your prawns and garlic in a bottom
  of oil for 5 minutes.
  
  When the prawns turn red, remove them from the pan and
  set aside.
  
  In the same skillet, fry and brown your chicken, then
  set aside too.
  
  Do the same for squid.
  
  Remove the peppers from the oven, taking care to keep
  the juice. Remove the skin from your peppers .
  
  In your pan, arrange your peppers, juice, chicken,
  squid, rice, tomato coulis and your spoonful of powdered
  sugar (to break the bitterness of the tomato sauce).
  Season with salt and pepper.
  
  Add a good drizzle of oil to your preparation, along
  with your saffron and stir.
  
  Pour in the water as you go. (between 3 and 4 times the
  volume of rice used)
  
  Cover and cook for 15 to 20 minutes over medium heat,
  making sure the rice does not hang at the bottom of the
  pan.
  
  Add prawns, peas and green beans.
  
  In a saucepan, pour 2 tablespoons of water and place
  your mussels in.
  
  Heat covered for 4 to 5 minutes so that the mussels
  open. (Throw away those that remain closed.)
  
  Add your open mussels to your paella.
  
  Gently mix everything, taking care of each food, and if
  necessary adjust the seasoning.
  
  Cut your lemons into quarters and arrange them on each
  of your plates.
  
  PS: If the rice is too dry, add a little water.
  
  RECIPE FROM: https://www.cuisinemalin.fr
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I am so old I can remember when vodka only came in vodka flavour.
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