CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6689a180   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   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   
        
     Uncle Dirty Dave's Archives   
       
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