MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: New Year's Paella
Categories: Latino, Poultry, Seafood, Sausage, Rice
Yield: 8 Servings

8 c Fish or chicken stock
1 tb Saffron threads
3 tb Olive oil
6 cl Garlic; chopped
2 md Onions; chopped
1 Red bell pepper; chopped
1 Green bell pepper; chopped
4 lb Chicken; in 8 pieces, boned
8 Chorizo sausages; in chunks
8 oz Squid bodies, in rings
Squid tentacles; opt
4 c Rice
4 lg Tomatoes, peeled, in chunks
Salt
1 c Green peas; shelled
1/2 c Black olives; pitted, sliced
Parsley, chopped
1 1/2 lb Rockfish; in chunks
2 lb Mussels; rinsed, debearded
2 lb U24 Shrimp; peeled, deveined

Bring the stock to a boil, add $affron, simmer 10 minutes,
and set aside. In a large paella pan or other large pan,
heat the olive oil.

Add the garlic and saute just till it begins to color. Add
the onions and saute to soften. Add the peppers and cook
slightly, then remove the vegetables form the pan and set
aside. Add the chicken and brown, remove from pan. Add
sausage chunks and brown, remove from pan. Add the squid and
toss briefly. Add rice, tomatoes, stock, salt, sausage,
chicken, the reserved vegetables, peas, olives, and parsley,
reserving some of the parsley for garnish.

Stir, cover, and bring to a boil. Remove cover and arrange
rockfish pieces on top. Replace cover and cook about 5
minutes more. Uncover and add mussels, cover and cook 5
minutes. Add the peeled and deveined large shrimps, cover
and cook until mussels open, shrimp are cooked, and rice is
tender. Add more stock or water at any point if the rice
appears too dry.

The rice should be moist, not soupy.

Let the paella stand covered about 5 minutes before serving.
Sprinkle with remaining parsley. Place pan on a pad in
center of table and remove lid with a flourish!

From: http://www.Hotpaella.com

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