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Saffron Rice
2/3 cup uncooked
rice
1/3 cup diced yellow onion
1 tablespoon safflower or other light oil
1 1/3 cup water
3 or 4 strands saffron
1/4 teaspoon salt
Freshly ground white pepper to taste
In a medium saucepan, sauteé
rice and onion in oil until onion is translucent. In another saucepan,
bring water and saffron to a boil. Add saffron water to rice and
onion, cover, and cook over low heat 20 to 25 minutes or until
water is absorbed. Add salt and pepper to taste; set aside. (Alternatively,
prepare two cups cooked saffron rice using a packaged mix.)
Seafood, Chicken, and Vegetables2 pieces chicken, white or dark meat
2 tablespoons olive oil
1/2 cup diced red bell pepper
1/2 cup diced yellow onion
1 tablespoon chopped garlic
2 cups seafood or chicken stock
1/4 cup dry white wine
1 cup frozen green peas
6 clams, in shell
8 mussels, in shell
6 shrimp (21 - 25 count)
6 sea scallops (20 - 30 count)
2 whole langostines, if available
1 teaspoon kosher salt
1 teaspoon freshly ground white pepper
Preheat oven to 350 degrees. Roast chicken
pieces about 30 minutes, or until done. Remove skin and set aside,
keeping warm.
Place olive oil in a large sauté
pan and cook bell pepper, onion, and garlic over medium heat 4
to 5 minutes, or until soft. Add stock and wine and bring to boil.
Reduce heat immediately and add peas and clams. Simmer about 5
minutes. Add remaining ingredients and simmer about 3 more minutes,
or until clam and mussel shells pop open. Add chicken and cook
just long enough to heat thoroughly.
To serve, place the rice in a warm medium-sized
cast-iron skillet and ladle seafood-and-chicken mixture over it,
including enough liquid to make quite moist but not soupy. Serves
2 generously.
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Babylon Grill
910 S. Alamo
San Antonio, Texas
Paella -- Spain's saffron-hued rice-and-seafood
dish -- comes in infinite, subtle variations. Restaurant co-owner
Veronica Prida keeps the recipe light for nineties tastes, concentrating
on seafood and chicken and omitting the usual sausage. She suggests
preparing the rice and chicken ahead of time; the shrimp, mussels,
clams, and scallops can be quick-cooked at the last minute and
then served at their peak of freshness and flavor.
Meat & Dairy
2 pieces chicken
2 cups
6 clams, in shell
8 mussels, in shell
6 shrimp (21 - 25 count)
6 sea scallops (20 - 30 count)
2 whole langostines, if available
Frozen
green peas
Produce
2
yellow onions
1 red bell pepper
1 bulb garlic
Grocery
rice
safflower or other light oil
3 or 4 strands saffron
salt
ground white pepper
olive oil
seafood or chicken stock
dry white wine
kosher salt |
