From preston_pittman@hotmail.com Tue Mar 1 13:55:23 2005 Date: Tue, 1 Mar 2005 05:36:35 +0000 (UTC) From: Preston Pittman Newsgroups: rec.food.recipes Subject: Paella With Mussels, Garlic Sausage and Peppers Followup-To: rec.food.cooking, rec.food.recipes Paella With Mussels, Garlic Sausage and Peppers 4 servings 1/4 cup good olive oil 1/2 yellow onion, diced 4 cloves garlic, thinly sliced 1 small red bell pepper, cut into 1/2-inch-wide strips 1 green bell pepper, cut into 1/2-inch-wide strips 8 ounces smoked garlic sausage, cut into 1/2-inch dice 2 cups uncooked converted rice (i.e., Uncle Ben's) 2-1/2 cups chicken stock 1 teaspoon salt 1/4 cup white wine or dry sherry Pinch of saffron, soaked in 2 tablespoons hot water 2 pounds fresh black mussels, scrubbed and beards removed Fresh green peas or blanched green beans sliced 1-inch long, for garnish Melted butter and lemon wedges, optional Preheat oven to 350 degrees. In a large (12-inch) shallow-sided paella pan or frying pan with heat- resistant handle, saute the onions and garlic in the olive oil until just softened. Add the red and green pepper strips and then the sausage. Cook for one minute. Add the rice and toss to coat with oil. Combine the chicken stock, salt, wine and soaked saffron and pour over the rice mixture. Stir well and bring to a simmer. Cover with foil or lid, set in the oven and bake 20 minutes. Remove the paella from the oven and arrange the mussels on the rice with hinges stuck into the rice and sharp edges facing up. If the rice looks dry, add a little more chicken stock or water. Cover with foil and bake 15 minutes more, or until mussels are opened and there is no visible liquid in the rice. Remove from oven and top with peas or beans. Cover the paella loosely with a clean napkin (or more foil) and let stand at room temperature for 15 minutes before serving. Serve with the melted butter and lemon wedges. -- Rec.food.recipes is moderated by Patricia D Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/