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Basque Paella
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- #26260
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 teaspoon olive oil
2 teaspoons safflower oil
1 cup boned and skinned chicken (white meat), sliced
1 cup uncooked basmati rice
2 cups boiling water
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup sliced red bell pepper
1/2 cup sliced green bell pepper
1/2 cup diced tomato
1 red snapper fillet, cut into 1 inch pieces
2 cups hot, defatted chicken stock
1 tablespoon herbal salt substitute
1 teaspoon saffron threads
3/4 teaspoon oregano
6 large prawns, shelled and deveined
1 cup peas, fresh or frozen
5 artichoke hearts, unmarinated
6 clams in their shells (scrub outside of shells)
directions
In a large, heavy skillet over medium-high heat, combine oils and cook chicken pieces until just opaque. Remove chicken to platter. Reserve skillet.
Soak rice in the boiling water for 10 minutes, then drain.
In the reserved skillet saute onion over medium heat until soft (about 5 minutes). Add garlic, bell peppers, and tomato and continue sauteing for 5 more minutes.
Add snapper, soaked rice with water, stock, salt substitute, saffron, and oregano. Bring to a boil, then lower heat to medium. Cover pot and let simmer until rice is tender and has absorbed liquid (about 15 minutes).
added by
stampnuts
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
The recipie does not say what to to do with the artichokes at all, or what type to use - globe ect. It also does not mention the chicken again once it has been initially lighly sauteed. Verdict: Lacking in necessary details.