Paella #2
Yield
4 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
basmati rice
|
|
| 3 | cups |
water
|
|
| 1 | x |
butter
|
*
|
| 1 | medium |
carrots
diced |
|
| 1 | Stalk |
celery
diced |
*
|
| 1 | large |
onions
|
|
| 8 | ounces |
shrimp
shelled and deveined |
|
| 14 | ounces |
clams
baby |
|
| 2 | small |
sole fillets
cut into 1inch chunks |
*
|
| 2 | each |
chicken breast halves, boneless, skinless
trimmed, cut into 1 inch chunks |
|
| ½ | each |
chorizo sausage
cut into small chunks |
*
|
| 14 | ounces |
artichoke hearts
canned, drained, rinsed and quartered |
|
| 1 | medium |
sweet red bell peppers
cut into 1/2 inch strips |
|
| 4 | cloves |
garlic
minced |
|
| ¼ | cup |
lemon juice
|
|
| 2 | tablespoons |
saffron threads
|
|
| 2 | ounces |
sherry
sweet |
|
| 32 | each |
mussels
|
*
|
| 2 | each |
tomatoes
diced |
|
| 16 | each |
black olives
pitted, halved |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
parsley leaves
chopped |
*
|
| 1 | large |
lemon
cut in 8 wedges |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
basmati rice
|
|
| 7.1E+2 | ml |
water
|
|
| 1 | x |
butter
|
*
|
| 1 | medium |
carrots
diced |
|
| 1 | Stalk |
celery
diced |
*
|
| 1 | large |
onions
|
|
| 231.2 | ml/g |
shrimp
shelled and deveined |
|
| 404.6 | ml/g |
clams
baby |
|
| 2 | small |
sole fillets
cut into 1inch chunks |
*
|
| 2 | each |
chicken breast halves, boneless, skinless
trimmed, cut into 1 inch chunks |
|
| 0.5 | each |
chorizo sausage
cut into small chunks |
*
|
| 404.6 | ml/g |
artichoke hearts
canned, drained, rinsed and quartered |
|
| 1 | medium |
sweet red bell peppers
cut into 1/2 inch strips |
|
| 4 | cloves |
garlic
minced |
|
| 59 | ml |
lemon juice
|
|
| 3E+1 | ml |
saffron threads
|
|
| 57.8 | ml/g |
sherry
sweet |
|
| 32 | each |
mussels
|
*
|
| 2 | each |
tomatoes
diced |
|
| 16 | each |
black olives
pitted, halved |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
parsley leaves
chopped |
*
|
| 1 | large |
lemon
cut in 8 wedges |
*
|
Directions
In a large, deep, flat pan, put the rice and water or stock.
Cover and bake in a 350℉ (180℃) F to 400℉ (200℃) oven until almost all the water is absorbed.
In a sauté pan, melt the butter and sauté the diced carrot, celery and onion until the vegetables are soft and the onions are translucent.
Remove from the heat and set aside.
Remove the rice pan from the oven.
Mix in the sautéed vegetable, the shrimps, clams, fish fillets, chicken, sausages, artichoke hearts, red pepper strips and garlic.
Stir in the lemon juice, saffron and sherry and arrange from the mussels around the outsided edge of the pan.
Sprinkle the surface with the diced tomato and halved black olives, cover and return to the oven until the mussels open and the rice, fish and chicken are cooked through.
The rice should be dry, not mushy.
Season to taste with salt and pepper and serve on large plates arranging the mussels around the edge of the plates.
Garnish with parsley and lemon wedges.
