*  Exported from  MasterCook  *
 
                               PAELLA (DECK)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Poultry                          Fish
                 Grains
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----INGREDIENTS-----
      1/2   lb           Shrimp, peeled and chopped
                         -1/2 lb squid, cut into
                         -pieces
    1       md           Yellow onion, chopped
    1       md           Bell pepper, chopped
    1       tb           Chopped fresh parsley
    3       cn           Whole pimentos
      1/2   c            Olive oil
      1/4   ts           Saffron
    1                    Lemon cut into wedges
    1                    Chicken, cut in pieces
                         -----DIRECTIONS-----
    1       md           Ripe tomato, chopped
    1                    Clove garlic, minced
    1       t            Salt
    1       c            Canned green peas
    2       c            Rice
    4       c            Chicken broth
                         Red pepper to taste
 
   If you don't have the traditional paella pan, a
   shallow, heavy, large skillet can be used.  Wash
   chicken and dry with paper towel.  Saute in hot olive
   oil for a few minutes and remove to a pot with 4 cups
   of water. Boil chicken for 15 minutes.  Meanwhile, in
   the same skillet, fry the onions and bell peppers.
   Add tomato.  Meanwhile rinse the seafood. Add the
   seafood to the skillet with onions, bell pepper and
   tomato. Cut pimentos into strips and add half to
   skillet along with the peas. Mash garlic, parsley and
   salt together with the back of a wooden spoon and add
   to pan. Add the saffron, then the chicken, rice and
   sausage. Cover with 4 cups boiling chicken broth.
   Stir gently to distribute ingredients evenly. Bring to
   a boil for five minutes; then reduce heat to medium
   and continue cooking until rice is tender and dry and
   grains are separated, about 20 to 30 minutes. Do no
   stir during cooking. When done adjust seasoning and
   add red pepper if you wish. Garnish with remaining
   pimento strips and lemon wedges.  Serve from pan.
   Serves six.
   
   Submitted By KDECK@FAMILY.ISLAND.NET (KAREN DECK)  On
    MON, 6 MAR 1995 074308 +0000
  
 
 
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