Paella #2
2 c Basmati rice 3 c Water or chicken stock Butter 1 md Carrot, diced 1 Stalk celery, diced 1 lg Onion 8 oz Shrimp, shelled and -deveined 1 14-ounce can baby clams 2 sm Fillet turb...
Ingredients
- 2cup basmati rice
- 3cup water or chicken stock
- 1stalk celery, diced
- 1large onion
- 8ozshrimp, shelled and
- 2small fillet turbot, sole, red
- 1/4cup lemon juice
- 2tbsp saffron
Directions
- 1
2 c Basmati rice 3 c Water or chicken stock Butter 1 md Carrot, diced 1 Stalk celery, diced 1 lg Onion 8 oz Shrimp, shelled and -deveined 1
- 2
Cover and bake in a 350 degrees to 400 degrees oven until almost all the water is absorbed
- 3
In a saut=82 pan, melt the butter and saut=02 the diced carrot, celery and onion until the vegetables are soft and the onions are translucen
- 4
Remove from the heat and set aside
- 5
Remove the rice pan from the oven
- 6
Mix in the saut=82ed vegetable, the shrimps, clams, fish fillets, chicken, sausages, artichoke hearts, red pepper strips and garlic
- 7
Stir in the lemon juice, saffron and Madeira and arrange from the mussels around the outsided edge of the pan
- 8
Sprinkle the surface with the diced tomato and halved black olives, cover and return to the oven until the mussels open and the rice, fish a