*  Exported from  MasterCook  *
                           PAELLA A LA BASQUAISE
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Casseroles
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Raw long-grain rice
    1       lb           Fresh mussels
   18       sm           Hard-shell clams,
                         -thoroughly rinsed &
    2       lb           Fresh halibut cut into
                         -bite-size cubes
                         Freshly ground white pepper
      1/2   c            Olive oil
    1       lb           Fresh shrimp, peeled, with
                         -tails left on
    1       lg           Onion, finely minced
    1       t            Finely minced garlic
    1                    Red pepper, finely sliced
    4       lg           Ripe tomatoes, peeled,
                         -seeded and chopped
      1/4   lb           Proscuitto
    2       sm           Hot dry chili peppers
      1/2   ts           Saffron
    1       t            Oregano
    1       t            Basil
    3       c            Hot chicken stock, up to
    4       c            Stock
      1/2   lb           Finely sliced Chorizo
    1       c            Shelled peas (blanched in
                         -boiling water for 5 mins)
                         Pimiento strips
    2                    Lemons, quartered
   Preheat over to 350 degrees.  Wash the rice thoroughly
   under cold running water and drain.  Reserve.  Wash
   both the mussels and clams thoroughly until all sand
   has been removed.  Do not soak them in cold water. Dry
   the fish pieces thoroughly with paper towels and
   season with salt and pepper. In a large skillet, heat
   1/4 c olive oil.  When it is very hot add the fish
   cubes and brown them on all sides.  Remove them to a
   side dish and reserve. To the fat remaining in the
   skillet add the shrimp and cook them over medium heat
   until they turn bright pink. Season with salt and
   white pepper. Remove the cooked shrimp to a side dish
   and reserve. Add 2 T olive oil to the skillet.  Add
   the onion, garlic and red pepper slices and cook until
   the onions are very soft and lightly browned. Be sure
   not to burn the mixture.  Add the tomatoes and
   proscuitto, chilies and saffron. Season the mixture
   with salt and pepper, oregano and basil. Bring to a
   boil and cook, stirring constantly, scraping the
   bottom of the pan well, until most of the tomato juice
   has evaporated.  Add the rice and 3 1/2 cups of
   chicken stock. Bring the mixture to a boil again and
   cook over medium heat until 1/2 of the broth is
   absorbed.  Pour half the rice mixture into an
   earthenware casserole.  Make a layer of fish cubes and
   Chorizo and top with the remaining rice.  Cover the
   casserole and bake the rice for 25 minutes. Uncover
   the casserole and fold the shrimp and peas lightly
   into the rice. Cover again and continue baking for 10
   to 15 minutes or until the rice is tender and all the
   broth has been absorbed.  If the rice seems dry, yet
   still too crisp, add the remaining chicken stock.
   Uncover the casserole and bury the clams and mussels
   in the rice.  Cover the casserole again and cook for
   another 10 to 15 minutes or until the shells of both
   mussels and clams have opened.  Discard any mussels or
   clams that have not opened. Garnish the paella with
   pimiento strips and lemon quarters. Serve directly
   from the casserole.
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