Cooking Recipe Paella #2
Recipe Ingredients
Directions
In a large, deep, flat pan, put the rice and water or stock. Cover
and bake in a 350 degrees to 400 degrees oven until almost all the
water is absorbed. In a saut=82 pan, melt the butter and saut=02 the
diced carrot, celery and onion until the vegetables are soft and the
onions are translucent. Remove from the heat and set aside. Remove
the rice pan from the oven. Mix in the saut=82ed vegetable, the
shrimps, clams, fish fillets, chicken, sausages, artichoke hearts,
red pepper strips and garlic. Stir in the lemon juice, saffron and
Madeira and arrange from the mussels around the outsided edge of the
pan. Sprinkle the surface with the diced tomato and halved black
olives, cover and return to the oven until the mussels open and the
rice, fish and chicken are cooked through. The rice should be dry,
not mushy. Season to taste with salt and pepper and serve on large
plates arranging the mussels around the edge of the plates. Garnish
with parsley and lemon wedges.