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Kitchenware

Paella a La Basquaise Hits: 4  

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Submitted by: Kirk Yedinak
Description:
Paella a La Basquaise
 
Date Added: October 5, 2008 Season:  
Category: Casseroles Prep. Method:  
Calories:   Dish Type:  
Serves:   Cuisine:  
Prep. Time:      
Recipe Details:

2 c Raw long-grain rice 
1 lb Fresh mussels 
18 sm Hard-shell clams, 
-thoroughly rinsed & -scrubbed 2 lb Fresh halibut
cut into 
-bite-size cubes Salt Freshly ground white pepper 1/2 c
Olive oil 
1 lb Fresh shrimp, peeled, with 
-tails left on 1 lg Onion, finely minced 
1 t Finely minced garlic 
1 Red pepper, finely sliced 
4 lg Ripe tomatoes, peeled, 
-seeded and chopped 1/4 lb Proscuitto 
2 sm Hot dry chili peppers 
1/2 t Saffron 
1 t Oregano 
1 t Basil 
3 c Hot chicken stock, up to 
4 c Stock 
1/2 lb Finely sliced Chorizo 
1 c Shelled peas (blanched in 
-boiling water for 5 mins)
----------------------------------GARNISH----------------------------------
Pimiento strips 2 Lemons, quartered 
Preheat over to 350 degrees. Wash the rice thoroughly under
cold running water and drain. Reserve. Wash both the mussels
and clams thoroughly until all sand has been removed. Do not
soak them in cold water. Dry the fish pieces thoroughly with
paper towels and season with salt and pepper. In a large
skillet, heat 1/4 c olive oil. When it is very hot add the
fish cubes and brown them on all sides. Remove them to a
side dish and reserve. To the fat remaining in the skillet
add the shrimp and cook them over medium heat until they
turn bright pink. Season with salt and white pepper. Remove
the cooked shrimp to a side dish and reserve. Add 2 T olive
oil to the skillet. Add the onion, garlic and red pepper
slices and cook until the onions are very soft and lightly
browned. Be sure not to burn the mixture. Add the tomatoes
and proscuitto, chilies and saffron. Season the mixture with
salt and pepper, oregano and basil. Bring to a boil and
cook, stirring constantly, scraping the bottom of the pan
well, until most of the tomato juice has evaporated. Add the
rice and 3 1/2 cups of chicken stock. Bring the mixture to a
boil again and cook over medium heat until 1/2 of the broth
is absorbed. Pour half the rice mixture into an earthenware
casserole. Make a layer of fish cubes and Chorizo and top
with the remaining rice. Cover the casserole and bake the
rice for 25 minutes. Uncover the casserole and fold the
shrimp and peas lightly into the rice. Cover again and
continue baking for 10 to 15 minutes or until the rice is
tender and all the broth has been absorbed. If the rice
seems dry, yet still too crisp, add the remaining chicken
stock. Uncover the casserole and bury the clams and mussels
in the rice. Cover the casserole again and cook for another
10 to 15 minutes or until the shells of both mussels and
clams have opened. Discard any mussels or clams that have
not opened. Garnish the paella with pimiento strips and
lemon quarters. Serve directly from the casserole. 

Directions:
Rating: ()  
Added On: October 5, 2008
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