MSGID: 1:229/452 4A4007A2
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Isidore's Paella II
 Categories: Poultry, Seafood, Pork, Vegetables, Rice
      Yield: 8 Servings
 
    3/4 c  Olive oil
      1 c  Grated onion
    1/2    Boneless pork shoulder; in
           - 1" cubes
      3 lb Chicken; in 8 pieces
      1 ts Fine chopped garlic
      2 c  Peeled, seeded, chopped
           - tomatoes
      2    Bay leaves
      4    Sprigs fresh parsley
           Salt & fresh ground pepper
    1/2 ts Pulverized saffron
    1/4 lb Bell peppers; seeded,
           - deribbed, in thin strips
    1/4 lb Green beans; trimmed, in 1"
           - lengths
           +=OR=+
      9 oz Frozen artichoke hearts;
           - thawed
     12    Mussels; well scrubbed
    1/2 lb Small clams; scrubbed,
           - soaked in cold water 30
           - minutes to eliminate sand
      3 c  Raw rice
      7 oz Jar roasted red peppers;
           - drained, in thin strips
    1/2    Shelled, deveined shrimp
    1/4 lb Fully cooked chorizo;
           - skinned, thin sliced
      2    Lemons; quartered
 
  In a large casserole heat 1/3 cup olive oil and in it
  cook 1/2 cup grated onion for two minutes, stirring. Add
  the pork and chicken and saute for 5 minutes stirring.
  Then add garlic, tomatoes, herbs, salt, pepper and
  saffron. Cover and cook over medium heat about 25
  minutes, stirring from time to time.
  
  Meanwhile, steam the mussels and clams in 1 cup water
  until they open, about 5 minutes. Discard any that do
  not open. Reserve the mussels, clams, and cooking liquor
  and discard the shells. Strain the liquor.
  
  Add the green peppers and green beans or artichokes to
  the casserole. Cook covered 5 to 10 minutes longer.
  
  Meanwhile, heat the remaining olive oil in a paella pan
  and cook the remaining 1/2 cup grated onion 1 minute.
  Add the rice and cook stirring until all the grains are
  coated, 8 to 10 minutes.
  
  Add the mussel and clam liquor plus 7 cups water to the
  casserole. Bring to a boil. Slowly pour the bubbling
  sauce over the rice. Then slide the remaining contents
  of the casserole evenly over the sizzling rice. Add the
  red peppers, shrimp, chorizo slices, mussels, and clams.
  Stir once.
  
  Cook uncovered over brisk heat until the liquid is
  absorbed and the rice is tender, about 20 minutes.
  Rotate and shake the pan from time to time to cook the
  rice evenly. Allow the contents to rest 5 minutes before
  serving.
  
  Serve directly from the pan with the lemon wedges.
  
  RECIPE FROM: https://www.catholicculture.org
  
  Uncle Dirty Dave's Archives
 
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... "Always tell her she is beautiful, especially if she is not." -- Heinlein

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