Paella
Preparation time: 15 minutes Cooking time: 15 minutes
1/2 tablespoon butter
½ tablespoon oil
6 ounces chicken breast, quartered
1 precooked mild Italian sausage, quartered
1 white fish fillet (preferably snapper), quartered
4 raw scallops
4 raw shrimp, peeled and deveined
4 medium clams in shell
4 mussels in shell
1 cup clam juice
1 box rice pilaf, prepared
In a large skillet, melt butter and oil – do not brown Add next 7 ingredients. Saute mixture over medium heat 5 minutes. Cover with clam juice. Place pan in 450 degree oven. Cook 10 minutes or until chicken and fish are thoroughly cooked. Place cooked rice pilaf in bottom of casserole dish. Pour paella mixture over rice. Yield 4 servings
East Bay Trading Company
Rice Pilaf with Saffron
½ tablespoon butter
1 tablespoon onion
½ cup rice
½ teaspoon saffron
1 cup chicken stock
Bring ingredients to a boil. Cover and simmer until rice is tender and liquid is reduced. Yield: 3/4 cup
Note: May add precooked broccoli, whole mushroom caps or cherry tomatoes.
