Subj : St. Gerard 09
To   : All
From : Dave Drum
Date : Tue Feb 23 2021 10:16:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gerard's Paella
 Categories: Rice, Vegetables, Poultry, Herbs, Seafood
      Yield: 10 Servings
 
      1 c  Olive oil
      3    Heads garlic; cloves
           - detached but not skinned
      6    Red bell peppers; cored,
           - seeded, sliced
           +=OR=+
      6    Piquillo peppers; cored,
           - seeded; sliced
      6 lb Chicken legs & thighs; bone
           - in
      4 lg Yellow onions; chopped
     32 oz (2 cans) diced tomatoes
  7 1/2 c  Chicken stock
     25    Saffron threads, crushed
  2 1/2 ts Smoked Spanish paprika
      5 c  Raw short-grain rice
     32 oz (2 cans) garbanzo beans
      1 lb Green beans
     24    Jumbo (U-20) shrimp
     24    Manila clams
           +=OR=+
     24    New Zealand mussels
      5    Lemons; in wedges, garnish
 
  Heat the paella pan (or any large, flat bottomed saute
  pan) over medium-high heat, add olive oil and garlic and
  fry the peppers (Add more peppers if you want to serve
  some as an appetizer.)
  
  Remove peppers and set aside.
  
  Add chicken parts to the pan, turning to sear all sides.
  When chicken is golden, add the onions and saute until
  translucent.
  
  Add the tomatoes and the stock and reduce the sofrito
  base down for about a half hour.
  
  Meanwhile, crush the saffron with the smoked paprika in
  a mortar and pestle and add it to the stock.
  
  After a half hour, stir in the rice and let it simmer
  for about 20 minutes.
  
  IMPORTANT: Do not stir or cover the rice; as the rice
  cooks, add the vegetables and the garbanzo beans.
  
  During the final 10 minutes, poke the shrimp and
  shellfish into the rice mixture so that they will cook.
  
  You will know the dish is done when you can smell the
  smoky odor of the rice caramelizing on the bottom of the
  pan, and all the liquid is absorbed by the rice.
  
  Finish with squirts of lemon and leave lemon wedges in
  the paella pan or perched along the rim.
  
  RECIPE FROM: https://www.geniuskitchen.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A person who wears two faces under one hat is not to be trusted.
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