Subj : St. Eric 03
To   : All
From : Dave Drum
Date : Mon May 17 2021 13:03:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seafood Paella (Avec Eric)
 Categories: Seafood, Rice, Vegetables, Herbs, Citrus
      Yield: 8 Servings
 
    1/4 c  Olive oil
      1 lb Spanish chorizo; sliced
           - 1/4"
      1 lg Onion; chopped
      6 cl Garlic; minced
    1/2 tb Saffron thread
      1 ts Turmeric
      3 c  Short-grain rice
      3 c  Chicken stock
      2 c  Green peas
      1 lb Sea bass fillet; in 8
           - pieces
     24    Cockles
           +=OR=+
     24    Littleneck clams; scrubbed
      1 lb Mussels; rinsed, debearded
     18 lg Shrimp; peeled, deveined
    1/2 lb Calamari; cleaned well, in
           - 1/2" rings
      1    Red bell pepper; roasted,
           - peeled, in 1/4" strips
    1/4 c  Fresh parsley; chopped
      1    Lemon; in 8 wedges
 
  Heat a large cast iron or stainless steel paella pan (or
  the equivalent) over medium high heat and add the olive
  oil; cook chorizo to render the fat, about 5 minutes.
  
  Reduce the heat and sdd onions, garlic, saffron, and
  turmeric and allow the onions to sweat until softenen,
  but not browned, about 8 minutes.
  
  Stir in the rice to coat with oil and lightly toast,
  about 3 minutes.
  
  Add chicken stock and cook for 15 minutes, stirring
  occasionally, adding water if the mixture becomes dry.
  
  Stir in the peas, then nestle the bass in the rice; let
  cook until the fish just starts to get opaque, 5
  minutes.
  
  Arrange the cockles or clams in a patter, placing the
  hinges down into the rice so that they open nicely; then
  place the mussels around in a similar manner.
  
  Turn the fish portion, then place the shrimp in a
  pattern as well; arrange the pepper strips like wheel
  spokes.
  
  Cook another 5 minutes, then turn the shrimp over;
  arrange the calamari all around.
  
  Once the shells are all open (discard those that fail to
  open), the seafood should all be opaque and cooked
  through; sprinkle with parsley and arrange the lemon
  wedges around the outer edge of the pan.
  
  RECIPE FROM: http://food.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Sunny D tastes like somebody made a bet to make OJ without oranges.
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