Paella
Yield: 8 14 oz portions
Materials
- 2 cups rice (long gran brown)
- 2 cups fish stock
- 1/2 teaspoon saffron spice
- 1/2 cup medium white wine
- 1.5 cup water
- 16 each mussels
- 8 ounces shrimp (large)
- 8 ounces scallops (large)
- 1/4 cup garlic (fresh) chopped
- 1/2 cup shallots sliced
- 1 tablespoon thyme (fresh) piced & chopped
- 1/2 each fennel
- 4 each red peppers diced
- 4 cup peas
- 4 ounces tomato sauce, Pritikin
- 4 each cherry tomatoes
- 1/4 cup parley (fresh) chopped
- 1/4 cup tarragon-fresh
Instructions
- Saute shallot & garlic in a stockpot.
- Add rice when garlic is light brown.
- Cook for 30 seconds then add wine, fish stock & water.
- Bring to a boil and boil for 5 minutes.
- Lower heat and cover.
- Place in 350-degree oven for 40 minutes.
- When rice is cooked, in a large skillet saute remaining ingredients, except parsley & tarragon.
- When scallops & shrimp are cooked add rice & herbs.
- Mix well & serve.