Text 25449, 83 rader
Skriven 2012-05-28 05:30:10 av Dave Drum (1:261/38)
Ärende: Chile 535
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Paellita En Relleno
 Categories: Tv-food, Seafood, Chilies, Wine, Rice
      Yield: 6 Servings

      2 tb Butter
      4 tb + 3 tb virgin olive oil
      3 cl Raw, minced garlic
      2    Jalapenos, stemmed, seeded
           - minced
    1/2    Red onion; diced medium
      1    Red bell pepper; diced small
    1/2    Bulb fennel; cored, diced
           - small
      1    Bay leaf; broken
      6 lg Shrimp in their shells
     18    Tiny clams; scrubbed
      1 c  White wine
      1 c  Arborio rice
      1 md Pinch saffron
  2 1/2 c  Chicken stock
           Salt & pepper
      6 sm Poblanos; fried, peeled,
           - seeded, stem left on

  Preheat an oven to 450øF/230øC.

  Heat a large sauce pot on medium heat and add the butter
  and olive oil. When they are melted add the garlic,
  jalapenos, onion, red bell pepper and fennel. Add a little
  cracked black pepper and the bay leaf. Stir and allow to
  cook until very fragrant, about 5 minutes. Now add the
  clams, shrimp and wine. Cover the pot. Turn the heat to
  high. Let the clams steam open and remove them to a bowl
  as they do. Remove the shrimp too. Turn off the heat and
  allow the broth to cool a little.

  Remove the clams and shrimp from their respective shells.
  Cut the shrimp into bite sized pieces and reserve with the
  clams for later.

  Strain the vegetable and clam liquor and reserve combined
  with the chicken stock. Warm them both together in a
  separate pot. Clean out the sauce pot and return it to the
  stove. Turn the heat on to medium and add the reserved 3
  tablespoons virgin olive oil. When it is warm add the rice
  and stir well to coat all of the grains.

  Begin adding the reserved the liquor/stock mixture by
  adding 1 cup of it first, stirring constantly allowing it
  to become almost entirely assimilated by the rice. Now add
  in the next 1/4 cup of stock/liquor and the saffron and
  stir again. Repeat stirring and add all of the broth and
  stock until all of it is absorbed. Season to taste. Fold
  in the cooked shrimp and clams.

  Spoon this mixture into the poblanos and place them on a
  nonstick baking sheet pan and warm through. Serve
  immediately.

  Yield: 6 servings (with leftover paella that can be
  reheated for another use.)

  Note: Additional vegetable garnishes could be folded into
  the paella rice if you like. Cooked shelled sweet peas,
  roasted bell pepper(s) strips, cooked mushrooms and or
  corn kernels etc.

  Norman van Aken

  SOURCE: Chef du Jour Cooking Show #DJ9365

  MM Format by Dave Drum - 10 December 1999

  Uncle Dirty Dave's Archives

MMMMM

... The only time to eat diet food is while waiting for the steak to cook.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)