Paella - 2

Course : Seafoods
Serves: 4
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2 cups basmati rice
3 cups water or chicken stock
2 tablespoons butter
1 medium carrot -- diced
1 stalk celery -- diced
1 large onion
8 ounces shrimp -- shelled and
14 ounces baby clams
2 fillets turbot -- sole, red OR trout cut -- into 1-inch chunks
2 medium boneless -- trimmed, skinned breasts -- cut into chunks
1/2 links chorizo sausage -- cut into chunks
14 ounces artichoke -- hearts, drained, rinsed quartered
1 medium red pepper -- cut in 1/2-inch
4 cloves garlic -- minced
1/4 cup lemon juice
2 tablespoons saffron
2 ounces Madeira wine or sweet sherry
32 medium mussels
2 medium tomatoes -- diced
16 medium black olives pitted and -- halved
1 teaspoon salt and pepper -- to taste
1 tablespoons chopped parsley
1 large lemon -- cut in 8 wedges

Preparation / Directions:

In a large, deep, flat pan, put the rice and water or stock. Cover and bake in a 350F to 400F oven until almost all the water is absorbed. In a sauté pan, melt the butter and sauté 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 sautéed 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 outside 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.

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