The Red Hot Chili Paper

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Steamed Rice
Rice Pilaf
Baked Rice
Rice w/ Mint
Rice & Lentil Stew
Jasmine Fried Rice


      2 deboned Chicken breasts --
      1/2 pound Steak
      4 Sausages
      16 Mussels
      8 Clams (small ones)
      8 Shrimp
      4 cloves minced Garlic
      2 Onions -- Chopped
      2 Red or green peppers -- cut into strips
      1/2 cup Peas
      1 1/2 cups Rice
      3 cups Chicken broth
      4 Saffron threads
      Salt and pepper , to taste


    Cut chicken and meat into chunks.
    In a heavy skillet sauté chicken pieces seasoning to taste. Remove
    Sauté meat, again seasoning to taste. Remove.
    Add sausages, and sauté until cooked through. Remove.
    Add onions, garlic, peppers and sauté until golden.
    Add rice and stir to coat with oil.
    Add broth and let boil for about 5 - 8 minutes.
    Crush saffron in a mortar and add a bit of broth or water. Add to rice mixture.
    Return chicken, sausage and beef to pan and push under the rice.
    Add mussels and clams and push the "hinge" side into the rice mixture.
    Add peas.
    Bake, uncovered in a 350o oven for about 30 minutes, or until rice is  completely cooked and there is no more juice left in the pan.
    Boil shrimp and add them to paella and bake another 3-5 minutes - or until shrimp are dry.  (but not dried out!)

    Serves 8, with leftovers for lunch the next day! 

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