Paella Valenciana

Title:
Paella Valenciana

Yield:
4 Servings

Categories:
Spanish,
Main
Dishes,
Seafood,
Poultry




Ingredients:





   1/2 c  Olive oil


     1    Onion, chopped


     1    Green pepper, chopped


   1/2 c  Tomatoes, peeled, chopped


     3 cl Garlic, minced


     1    Bay leaf


   1/2 lb Pork, cut in chunks


   1/2    Fryer chicken, Cut in four


          -pieces


     1 lb Lobster, cut in chunks


   1/2 lb Shrimp, large, Peeled and


          -deveined


     8    Oysters, scrubbed


     8    Scallops, large


     8    Mussels, scrubbed


     4    Clams in shells, scrubbed


     4    Stone crab claws


     1 lb Red snapper, cut in chunks


     3 c  Seafood stock, Chicken stock


          -or Bottled clam juice


     1    Pinch of saffron


     1 ts Salt


 1 1/2 c  Rice


   1/4 c  White wine


     1 sm Can petite green peas, (for


          -garnish)


          Asparagus (for garnish)


          Pimientos (for garnish)






 1) Pour olive oil in large heavy casserole. Add onions and peppers and fry


 until just limp.


 


 2) Add tomatoes, garlic and bay leaf. Cook 5 minutes.


 


 3) Add pork and chicken and saute until tender, stir to prevent sticking or


 burning.


 


 4) Add seafood, stock, saffron and salt. When this boils, add rice.  Stir


 and bring to a second boil.


 


 5) Cover and bake in oven at 350 degrees for 20 minutes.


 


 6) To serve, sprinkle with wine and garnish with peas, asparagus and


 pimiento.


 


 Source: Columbia Restaurant, Tampa, FL


 Posted to MC-Recipe Digest V1 #259


 


 Date: Fri, 25 Oct 1996 23:07:46 -0400 (EDT)


 


 From: Bill Camarota