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) |
| |
| 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 |