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| | Chuck Ozburn (HBWK07A) |
| 1 Tasse | Long grain rice |
| 12 | Soft shell clams |
| 6 Esslöffel | olive oil |
| 4 | Pieces chicken; cut in half |
| 1 mittel | Onion; chop |
| 1 | Tomato; peel, seed, chop |
| 1/2 | Green pepper; cut in strips |
| 10 Milliliter | Garlic crushed |
| 2 | Cleaned baby squid; cut in pieces (optional) |
| 1/4 x ca. 450 g | Smoked ham; cut in strips |
| 1/2 Tasse | Chorizo sausage or pepperoni |
| 1/2 x ca. 450 g | shrimp medium |
| 1/2 x ca. 450 g | Flounder or perch fillets; cut into serving pieces |
| 2 Tasse | water |
| | Pinch saffron; soaked in |
| 2 Esslöffel | Hot water for 30 minutes |
| | salt |
| | pepper |
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Scrub clams and soak in cold water for 1 hour to remove sand; drain and set aside. In a paella pan or large skillet, heat oil and saute chicken pieces gently for 10 minutes, browning on all sides; remove chicken, add onion and fry until transparent; add tomato and cook until soft. Blanch green pepper in boiling salted water for 1 minute; drain and add to pan with garlic; cook 2 minutes; stir in rice and cook over medium heat until grains are transparent.
Lay chicken pieces on the rice in the bottom of the pan; put squid on top, then ham, chorizo sausage or pepperoni, shrimp, fish fillets and finally the clams. Pour on water and saffron liquid. Season, bring to a boil; boil 3-5 minutes; turn down heat, simmer, uncovered for 20 minutes or until the rice is tender and the clams are opened.
From the Mm database of Judi M. Phelps. Jphelps@slip. Net or jphelps@best. Com
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