MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Paella
Categories: Italian, Seafood
Yield: 4 Servings

1/2 c Dry white wine
3 tb Saffron threads;
- loose (optional)
Light vegetable oil cooking
- spray
1 c Onion (1 md); chopped
1 c Arborio rice
1 Banana pepper;
- trimmed, cut into strips
1 Red bell pepper;
- trimmed, cut into strips
1 Yellow bell pepper;
- trimmed, cut into strips
3 c Chicken stock;
- hot, fat skimmed off
6 oz Chicken breast;
- boneless, skinned, cubed
1/2 c Squid rings
1/2 lb Medium shrimp;
- peeled, deveined
12 Mussels; scrubbed
12 Littleneck clams; scrubbed
4 Freshwater lobster tails
- (3 oz ea) -OR-
2 Lobster tails (6 oz ea);
- cut in half
1/2 c Canned sliced artichoke
- hearts
1 c Frozen peas; thawed
1 c Tomato (1 md); chopped

Preheat the oven to 350?F.

Put the white wine and saffron threads in a small bowl and set aside.

Preheat a large, heavy paella pan or frying pan for about 1 minute
over medium-high heat. Spray it 4 times with the vegetable oil.
Saute the onion for 2 to 3 minutes, until limp. Add the rice and
saute for about 1 minute, until golden. Add the wine and saffron and
stir until the liquid is completely absorbed. Stir in the peppers.
Add the hot chicken stock 1/4 cup at a time, stirring until absorbed.
Keep the stock over low heat. When only 1/2 cup of the chicken stock
remains to be added, stir in the chicken. With the last addition of
stock, stir in the squid and shrimp. Turn the burener off. The rice
should be tender.

Stand the mussels and clams upright in the rice mixture, joint down.
Tuck the lobster tails into the rice, shell down. Transfer the pan to
the oven and bake until the mussel and clam shells open, 8 to
10 minutes.

Scatter the artichoke, peas, and tomato over the paella and bake for
2 to 3 minutes more.

Place the paella in the center of the dinner table and allow the
guests to serve themselves.

Per serving: 477 Calories, 4.3 g Fat

Recipe by Rosie Daley

Recipe FROM: In The Kitchen With Rosie

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