SPANISH PAELLA

from Rock legend Steve Cropper

For Saffron Rice:

Ingredients:	4 cups water OR 3½ cups water, plus 1/2 cup white wine 2½ cups long grain white rice ½ teaspoon saffron threads ½ teaspoon turmeric ½ teaspoon salt 1 teaspoon sugar

Directions:	1. Bring water or water and wine to a boil. Add rice and the rest of the ingredients. Stir to make sure that rice does not stick to bottom on pot. 2. Reduce heat and simmer rice, covered, for about 20 minutes, or until liquid is absorbed and rice is yellow and fluffy.

Ingredients:

4 cups water OR 3½ cups water, plus 1/2 cup white wine
2½ cups long grain white rice
½ teaspoon saffron threads
½ teaspoon turmeric
½ teaspoon salt
1 teaspoon sugar

Directions:

1. Bring water or water and wine to a boil. Add rice and the rest of the ingredients. Stir to make sure that rice does not stick to bottom on pot.

2. Reduce heat and simmer rice, covered, for about 20 minutes, or until liquid is absorbed and rice is yellow and fluffy.

For Paella:

Ingredients:	2 strips bacon 1 medium onion, chopped 1/3 cup red bell pepper, chopped (reserve long, thin slices of pepper for garnish) 4 garlic cloves, chopped ½ can chicken broth ½ lb chorizo sausage or chicken apple sausage, sliced into bite-sized pieces 1 small can tomato paste 1 can of clams and ½ of the broth 24 - 30 medium shrimp, peeled and drained 1 small jar roasted red peppers ¼ cup capers 1½ cups cooked cubed chicken Saffron rice (recipe above) tomato wedges for garnish pimiento-stuffed olives for garnish

Directions:	Preheat oven to 350 degrees. 1. Fry bacon in a very large (at least 12 inch) skillet or paella pan. Sides of pan must be deep. Discard bacon or reserve for another use. 2. To bacon drippings add chopped onions and chopped red bell pepper. Sauté until tender. 3. Add chopped garlic and sauté until fragrant (about one minute). Add chicken broth and continue to simmer. 4. Add sausage, tomato paste and clams with their broth, stirring to mix. 5. Add shrimp and cook until they are pink. 6. Add roasted red peppers, capers, and cooked chicken. Simmer and stir until well mixed. 7. Add cooked Saffron rice and mix well. Garnish on top with red bell pepper slices, tomato wedges and pimiento-stuffed olives. 8. Bake in oven at 350 degrees for 45 minutes. Steve likes to serve this with a Spanish red table wine.

Ingredients:

2 strips bacon
1 medium onion, chopped
1/3 cup red bell pepper, chopped (reserve long, thin slices of pepper for garnish)
4 garlic cloves, chopped
½ can chicken broth
½ lb chorizo sausage or chicken apple sausage, sliced into bite-sized pieces
1 small can tomato paste
1 can of clams and ½ of the broth
24 - 30 medium shrimp, peeled and drained
1 small jar roasted red peppers
¼ cup capers
1½ cups cooked cubed chicken
Saffron rice (recipe above)
tomato wedges for garnish
pimiento-stuffed olives for garnish

Directions:

Preheat oven to 350 degrees.

1. Fry bacon in a very large (at least 12 inch) skillet or paella pan. Sides of pan must be deep. Discard bacon or reserve for another use.

2. To bacon drippings add chopped onions and chopped red bell pepper. Sauté until tender.

3. Add chopped garlic and sauté until fragrant (about one minute). Add chicken broth and continue to simmer.

4. Add sausage, tomato paste and clams with their broth, stirring to mix.

5. Add shrimp and cook until they are pink.

6. Add roasted red peppers, capers, and cooked chicken. Simmer and stir until well mixed.

7. Add cooked Saffron rice and mix well. Garnish on top with red bell pepper slices, tomato wedges and pimiento-stuffed olives.

8. Bake in oven at 350 degrees for 45 minutes.

Steve likes to serve this with a Spanish red table wine.