*  Exported from  MasterCook II  *

                                  Paella

Recipe By     : Janet Mendel Searl - Cooking in Spain
Serving Size  : 4    Preparation Time :1:30
Categories    : Main Dishes                      Ethnic - Spanish
                Pasta & Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 400      Grams         Rice,Medium Grain -- (7 ounces)
 500      Grams         Squid,Pre-Cleaned,Frozen -- (18 ounces)
 250      Grams         Shrimp,Frozen -- (9 ounces)
   1      Large         Onion
   2      Cloves        Garlic
  50      Milliliters   Olive Oil -- (2 ounces)
     1/2  Teaspoon      Saffron
   2      Teaspoons     Salt
   1      Litre         Hot Water or Stock -- (1 quart)
   1      Tablespoon    Parsley,Chopped
   1      Large         Green or Red Pepper,Chopped -- (Optional)
   1                    Bay Leaf
   2      Large         Tomatoes,Peeled,Seeded,Chopped -- (Optional)
 100      Grams         Peas,Cooked (3 ounces) -- (Optional)
 250      Grams         Pork Sausage Links,Cut Up (9 ounces) -- (Optional)

1)  Crush the garlic with the saffron, parsley and salt using a mortar and pestle.  Mix some of the stock into this paste.

2)  Heat half the oil in a paella pan and, if using pork sausage, brown the sausage in the oil.  Then saute the onions (with the bell pepper, if using).  When the onions are soft, add the squid and saute until opaque white in color.  If using tomatoes, raise the heat to high and add them, frying them in the oil.

3)  Add the remaining oil and return the heat to medium.  When the oil is hot, add the rice and cook it briefly stirring it in the oil until the grains become slightly opaque.

4)  Rinse the frozen prawns under warm water to thaw.

5)  Add the garlic mixture to the rice and mix well, then add the remaining stock and the bay leaf.

6)  Stir the prawns into the rice and cook until the rice is just tender.

7)  Decorate the top with cooked peas, parsley sprigs and wedges of lemon.

                   - - - - - - - - - - - - - - - - - -