Recipe - Paella Catalana

1 cup Longgrain rice
One fourth cup Olive oil
4 Chicken pieces
1 Onion cut or sliced up
10 ml Garlic chopped
One fourth pound Cooked ham cut in strips
One half pound Whitefish firm,cut large
Cubes
12 lg Shrimp
1 Red bell pepper chopped
(or 2 canned pimento,
Drained and chopped)
12 lg Mussels
1 cup Green peas cooked as
Directed
(or 1 small package of
Frozen peas) thawed
1 pn Saffron
2 One half cup Chicken stock
Salt and pepper to taste

Soak saffron in 2 tablespoons of hot water for 30 minutes. Heat oil in
paella pan or large skillet; add chicken, fry gently until browned; remove
and set aside. Add onion and garlic, fry until onion is transparentd; add
ham and rice, and fry, stirring, until rice is transparent; remove from
heat. Peel and devein shrimps; scrub mussels under running water, open ones
should be discarded. Blanch red pepper in boiling water for 1 minute. If
chicken is large, it should be halved. Arrange fish, pepper, chicken and
peas on the rice; tuck mussels well down in the pan; lay shrimps on top;
add saffron liquid to stock then pour stock over all ingredients. Season
with salt and pepper; bring to a boil, reduce heat andd simmer, gently,
uncovered, for 20 minutes or until liquid is absorbed and all ingredients
are cooked.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip