Basque Paella
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1 tsp | olive oil |
2 tsp | safflower oil |
1 cup | boned and skinned white meat of chicken, sliced |
1 cup | uncooked basmati rice |
2 cup | boiling water |
1/2 cup | chopped onion |
2 clove | garlic, minced |
1/2 cup | each sliced red bell pepper and sliced green bell pepper |
1/2 cup | diced tomato |
1 | red snapper fillet, cut into 1 inch pieces |
2 cup | hot, defatted chicken stock |
1 Tbsp | herbal salt substitute |
1 tsp | saffron threads |
3/4 tsp | oregano |
6 large | prawns, shelled and deveined |
1 cup | peas, fresh or frozen |
5 | artichoke hearts, unmarinated |
6 | clams in their shells (scrub outside of shells) |
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in large, heavy skillet over medium-high heat, combine oils and cook |
chicken pieces until just opaque. remove chicken to platter. reserve |
skillet. soak rice in the boiling water for 10 minutes, then drain. in |
reserved skillet saute onion over medium heat until soft (about 5 |
minutes). add garlic, bell peppers, and tomato and continue sauteing for |
5 more minutes. add snapper, soaked rice with water, stock, salt |
substitute, saffron, and oregano. bring to a boil, then lower heat to |
medium. cover pot and let simmer until rice is tender and has absorbed |
liquid (about 15 minutes). |
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(ID: 6661) Mirror: rec.food.recipes: Sun, Aug 8, 2004 |