MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Seafood Paella (Avec Eric)
Categories: Seafood, Rice, Vegetables, Herbs, Citrus
Yield: 8 Servings

1/4 c Olive oil
1 lb Spanish chorizo; sliced
- 1/4"
1 lg Onion; chopped
6 cl Garlic; minced
1/2 tb Saffron thread
1 ts Turmeric
3 c Short-grain rice
3 c Chicken stock
2 c Green peas
1 lb Sea bass fillet; in 8
- pieces
24 Cockles
+=OR=+
24 Littleneck clams; scrubbed
1 lb Mussels; rinsed, debearded
18 lg Shrimp; peeled, deveined
1/2 lb Calamari; cleaned well, in
- 1/2" rings
1 Red bell pepper; roasted,
- peeled, in 1/4" strips
1/4 c Fresh parsley; chopped
1 Lemon; in 8 wedges

Heat a large cast iron or stainless steel paella pan (or
the equivalent) over medium high heat and add the olive
oil; cook chorizo to render the fat, about 5 minutes.

Reduce the heat and sdd onions, garlic, saffron, and
turmeric and allow the onions to sweat until softenen,
but not browned, about 8 minutes.

Stir in the rice to coat with oil and lightly toast,
about 3 minutes.

Add chicken stock and cook for 15 minutes, stirring
occasionally, adding water if the mixture becomes dry.

Stir in the peas, then nestle the bass in the rice; let
cook until the fish just starts to get opaque, 5
minutes.

Arrange the cockles or clams in a patter, placing the
hinges down into the rice so that they open nicely; then
place the mussels around in a similar manner.

Turn the fish portion, then place the shrimp in a
pattern as well; arrange the pepper strips like wheel
spokes.

Cook another 5 minutes, then turn the shrimp over;
arrange the calamari all around.

Once the shells are all open (discard those that fail to
open), the seafood should all be opaque and cooked
through; sprinkle with parsley and arrange the lemon
wedges around the outer edge of the pan.

RECIPE FROM: http://food.com

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