My Paella Recipe
from Jan. 4, 2002
1 can chicken stock (14 oz.)
2 c. Milan style saffron short grain rice
2 T. olive oil
1/2 c. chopped green pepper (or mix in red)
1 c. onion, chopped
2 c. chopped canned tomatoes (used stewed, drained)
2 cloves garlic
1 c. frozen peas, thawed
4 mussels- scrubbed and debearded
8 small clams- washed in cold water
10 prawns, shelled and deveined (leave tails on)
2 spicy sausages
5 shakes of Cajun hot pepper sauce
Heat pan, add oil. Cook sausage, onion, garlic, and green pepper.
Add rice; stir fry for 2 minutes until translucent.
Add tomatoes and sauces.
Add 2/3 of stock, bring to boil.
Simmer 5 minutes. Add water as needed.
Add clams- cook 5 minutes, covered.
Add mussels and shrimp and cook 3 minutes, covered.
Discard any unopened shells.
Add peas, salt and pepper. Mix well.
Served 2 hungry people.
Garnish with lemon.
Next time, try:
- add bay leaf
- add chicken
- use green onions
- add parsley