Paella

"The expensive spice saffron from the pistil of a purple flowered crocus is said to be the perfect complement to mussels, and is the secret ingredient in paella. It takes 4000 flowers to yield one ounce of spice."

• 1/3 c. olive oil
• 1/2 t. chili powder
• 1 lb. chicken breasts and small drumsticks
• 1/2 t. saffron
• 2 cloves garlic, chopped
• 1/2 lb. chorizo or hot sausage, sliced or crumbled
• 3/4 c. scallions, chopped with green tops
• 1 1/2 cups tomatoes, chopped
• 1 lb. shrimp, peeled & deveined
• 1/2 c. red bell pepper, cut in strips
• 2 lbs. mussels
• 2 stalks (1/2 cup) celery, coarsely chopped
• 3/4 c. canned garbanzo beans rinsed and drained
• 3 cups water
• 1 1/2 cups long grain rice, uncooked
• 1 15-oz. can artichokes, drained and halved
• 2 t. paprika
• 1 cube chicken bouillon
• 1/2 cup peas
• 1 t. turmeric
• Salt & pepper to taste

1. Heat oil in large 6-quart saucepan.
2. Add chicken and brown about 15 minutes.
3. Remove and set aside.
4. Add garlic, scallions, tomatoes, red bell pepper and celery to pan and saute until tender, about 5 minutes.
5. Drain excess oil.
6. Add water, rice, paprika, bouillon, turmeric, chili powder and saffron.
7. Mix well with vegetables.
8. Add chicken and chorizo, then bring to a boil.
9. Reduce heat and simmer covered for 15 minutes.
10. Add shrimp, mussels and garbanzo beans, then simmer 5 more minutes.
11. Finally, add artichokes and peas and simmer a final 5 minutes.
12. Add salt and pepper to taste.

Courtesy of "The Great Eastern Mussel Cookbook" by Cindy McIntyre and Terence Callery.
For more recipes please visit www.eatmussels.com
or email gem@midcoast.com
Tel: 1-888-229-1436

© 1995, The Great Eastern Mussel Farms, Inc.