Paella (deck)

Yield: 1 Servings MMM

Ingredients:

1/2 lb Shrimp

Instructions:

peeled and chopped -1/2 lb squid cut into -pieces 1 md Yellow onion chopped 1 md Bell pepper chopped 1 tb Chopped fresh parsley 3 cn Whole pimentos 1/2 c Olive oil 1/4 ts Saffron 1 Lemon cut into wedges 1 Chicken cut in pieces MMMMM-------------------------DIRECTIONS------------------------------ 1 md Ripe tomato chopped 1 Clove garlic minced 1 ts Salt 1 c Canned green peas 2 c Rice 4 c Chicken broth Red pepper to taste If you don't have the traditional paella pan a shallow heavy large skillet can be used. Wash chicken and dry with paper towel. Saute in hot olive oil for a few minutes and remove to a pot with 4 cups of water. Boil chicken for 15 minutes. Meanwhile in the same skillet fry the onions and bell peppers. Add tomato. Meanwhile rinse the seafood. Add the seafood to the skillet with onions bell pepper and tomato. Cut pimentos into strips and add half to skillet along with the peas. Mash garlic parsley and salt together with the back of a wooden spoon and add to pan. Add the saffron then the chicken rice and sausage. Cover with 4 cups boiling chicken broth. Stir gently to distribute ingredients evenly. Bring to a boil for five minutes; then reduce heat to medium and continue cooking until rice is tender and dry and grains are separated about 20 to 30 minutes. Do no stir during cooking. When done adjust seasoning and add red pepper if you wish. Garnish with remaining pimento strips and lemon wedges. Serve from pan. Serves six. Submitted By KDECK@FAMILY.ISLAND.NET (KAREN DECK) On MON 6 MAR 1995 074308 +0000