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Paella #1

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  • 1/2 c Olive oil
  • 6 oz Green pepper; diced
  • 4 Cloves garlic; minced
  • 4 oz Onion; diced
  • 8 oz Chicken; in 2-in. pieces
  • 1 c Fresh peas
  • 6 Clams and muscles
  • 3 c Chicken stock (see index)
  • 8 oz Monkfish; in 1-in. pieces
  • 3/4 c Tomato sauce
  • 8 oz Squid; cleaned & cut
  • 8 oz Lobster
  • 2 c Rice
  • 1/2 ts Saffron
  • 8 oz Sweet red pepper; diced


1. Heat oil in paella pan. Saute pepper, garlic & onion over medium heat for 2 mins., but don't let brown. Add chicken pieces, shellfish, monkfish, squid, & rice, & saute for 1 min., or until rice is coated w/ oil & shiny.
2. Meanwhile, grind saffron in a mortar & pestle, moistening it w/ a little stock. Add saffron to the pan, w/ remaining ingredients. Bring liquid to a boil, & gently simmer for 5 minutes.
3. Place paella in preheated 400 F oven & cook for 20-30 mins., or until rice is soft & the liquid is absorbed. Serve at once, w/ fresh lemon for squeezing. Saffron is the world's most expensive spice. A little goes a long way. Paella is traditionally cooked in a special pan called a paellera. This is a large, flat open pan w/ outwardly sloping sides & handles. It resembles a giant pie plate.
2436 S.W. 8TH ST., MIAMI
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive,