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

Title: Puss in Boots Seafood Paella
Categories: Seafood, Rice, Vegetables, Herbs
Yield: 4 Servings

2 cl Garlic; crushed
750 g (26 oz) ling cod fillet; in
- 5cm (2") pieces
40 g (1 1/2 tb) butter
500 g (18 oz) green prawns; peeled
- deveined
1 lg Brown onion; fine chopped
1 Sprig of parsley; to serve
400 g (14 oz) can diced tomatoes
2 ts Smokey paprika
2 1/2 c Chicken stock
4 c Baby leaf salad mix; to
- serve
1 c Arborio rice
2 tb Oil
1/2 ts Saffron threads

Heat butter and oil in a frying pan over medium-high
heat. Add fish and cook for 1 minute until browned.
Transfer to a plate. Add prawns to pan. Cook for 2
minutes until just cooked. Transfer to plate with fish.
Cover and set aside.

Add onion to pan and cook for 3 minutes or until soft.
Add garlic and cook for 1 minute. Sprinkle paprika and
saffron over onion. Cook for 1 minute or until aromatic.

Stir rice into onion mixture until combined. Pour over
tomato and stock and bring to the boil. Reduce heat to
medium-low and simmer, partially covered, for 20 minutes
or until rice is tender.

Return seafood to pan and gently stir to combine. Cook
for 2 minutes until seafood is heated through. Sprinkle
over parsley. Serve with salad. Note: To devein a prawn,
use a small sharp knife to make a slit along the middle
of the back to expose the dark vein, use your fingers to
carefully pull the vein through the opening at the head
end to remove.

RECIPE FROM: https://www.woolworths.com.au

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