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Recipe for 3 portions of Paella: 1 cup uncooked rice, 4 sliced sun-dried tomato halves, 1/4 cup snow peas, 1/4 cup white wine, 1 pinch saffron, 1 teaspoon minced garlic, 1 tbsp. chopped onion, 1/4 cup extra virgin olive oil, 1 cup chicken stock, 6 oz. diced pork loin, 6 oz. tender veal strips, 1 chicken breast, diced, 12 large shrimp, 4-5 mushrooms, quartered, 12 fresh mussels, 1 diced carrot, 1/4 cup sliced celery, fresh herbs, salt and pepper to taste.
Wash the rice thoroughly and boil it in 1 litre of water with the white wine and saffron. Boil until slightly under-cooked. Meanwhile heat the olive oil in a large frying pan and sauté the garlic and onion for 2 minutes. Add the vegetables, meats and seafood to the pan and cook stirring until 2 minutes after the mussels open up. Add the cooked saffron rice to the pan and stir. Start pouring the chicken stock while stirring. Season the paella to taste and keep stirring until all the stock absorbs into the rice. Add some fresh tarragon and thyme and serve. Garnish the paella with red lumpfish caviar.
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