Basque Paella
 
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)
 
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). 
 
 
-- 
(ID: 6661) Mirror: rec.food.recipes: Sun, Aug 8, 2004


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