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Recipe by: lisiane
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See below ingredients and instructions of the recipe
Ozburn (hbwk07a) -- chopped
1 c Long grain rice 2 Canned pimiento; drain; chop
1/4 c Olive oil 12 lg Mussels
4 Chicken pieces 1 c Green peas; cooked
1 Onion; sliced 1 sm Pkg frozen peas; thawed
10 Milliliters garlic; chopped pn Saffron; soaked in
1/4 lb Cooked ham; cut in strips 2 tb Hot water for 30 minutes
1/2 lb Firm white fish; cut lg cube 2 1/2 c Chicken stock
12 lg Uncooked shrimp Salt and pepper
1 Red bell pepper; core, seed
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. (wrv)
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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