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Paella #20

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  • 2 c Basmati rice
  • 3 c Water or chicken stock
  • Butter
  • 1 md Carrot, diced
  • 1 Stalk celery, diced
  • 1 lg Onion
  • 8 oz Shrimp, shelled and deveined
  • 1 14-ounce can baby clams
  • 2 sm Fillet turbot, sole, red snapper or trout cut into 1-inch chunks
  • 2 Boneless, trimmed, skinned chicken breasts, cut into 1-inch chunks
  • 1/2 Chorizo sausage, cut into small chunks
  • 1 14-ounce can artichoke hearts, drained, rinsed and quartered
  • 1 md Red pepper, cut in 1/2-inch strips
  • 4 Cloves garlic, minced
  • 1/4 c Lemon juice
  • 2 tb Saffron
  • 2 oz Madeira wine or sweet sherry
  • 32 Mussels
  • 2 Tomatoes, diced
  • 16 Black olives pitted and halfed
  • Salt and pepper, to taste
  • Chopped parsley
  • 1 lg Lemon, cut in 8 wedges


In a large, deep, flat pan, put the rice and water or stock. Cover and bake in a 350 degrees to 400 degrees oven until almost all the water is absorbed.
In a saut=82 pan, melt the butter and saut=02 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 saut=82ed vegetable, the shrimps, clams, fish fillets, chicken, sausages, artichoke hearts, red pepper strips and garlic. Stir in the lemon juice, saffron and Madeira 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.
Makes 4 servings.
Recipes sent to me from Bill,