Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
2 Tassebasmati rice
3 TasseWater or chicken stock
1 mittelCarrot diced
Stalk celery, diced
1 grossonion
8 x ca. 30 gShrimp, shelled and deveined
14-ounce can baby clams
2 kleinFillet turbot, sole, red snapper or trout cut into 1-inch chunks
Boneless, trimmed, skinned chicken breasts, cut into 1-inch chunks
1/2 Chorizo sausage, cut into small chunks
14-ounce can artichoke hearts, drained, rinsed and quartered
1 mittelRed pepper, cut in 1/2-inch strips
cloves garlic minced
1/4 Tasselemon juice
2 EsslöffelSaffron
2 x ca. 30 gMadeira wine or sweet sherry
32 Mussels
Tomatoes diced
16 Black olives pitted and halfed
 parsley chopped
1 grossLemon, cut in 8 wedges
die Zubereitung:

In a large, deep, flat pan, put the rice and water or stock. Cover and bake in a 350 degrees to 400 degrees oven until almost all the water is absorbed.

In a saut‚ pan, melt the butter and saut the diced carrot, celery and onion until the vegetables are soft and the onions are translucent. Remove from the heat and set aside.

Remove the rice pan from the oven. Mix in the saut‚ed vegetable, the shrimps, clams, fish fillets, chicken, sausages, artichoke hearts, red pepper strips and garlic. Stir in the lemon juice, saffron and Madeira and arrange from the mussels around the outsided edge of the pan.

Sprinkle the surface with the diced tomato and halved black olives, cover and return to the oven until the mussels open and the rice, fish and chicken are cooked through. The rice should be dry, not mushy.

Season to taste with salt and pepper and serve on large plates arranging the mussels around the edge of the plates. Garnish with parsley and lemon wedges.

Recipes sent to me from Bill, wight@odc. Net

Anmerkungen zum Rezept: