Basque Paella
By: Anonymous
Published: Wednesday, December 23, 2009 - 11:16pm

Ingredients




1 teaspoon olive oil
2 teaspoons safflower oil
1 cup boned and skinned white meat of chicken, sliced
1 cup uncooked basmati rice
2 cups boiling water
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup each sliced red bell pepper and sliced 
1/2 cup diced tomato
1 red snapper fillet, cut into 1 inch pieces
2 cups hot, defatted chicken stock
1 tablespoon herbal salt substitute
1 teaspoon saffron threads
3/4 teaspoon oregano
6 lg. prawns, shelled and deveined
1 cup peas, fresh or frozen
5 artichoke hearts, unmarinated
6 clams in their shells (scrub outside of shells)

Preparation

1 Calories per serving: 221. Preparation time: 35 minutes. Cooking time: 45 minutes. 2 1. In large, heavy skillet over medium-high heat, combine oils and cook chicken pieces until just opaque. Remove chicken to platter. Reserve skillet. 3 2. Soak rice in the boiling water for 10 minutes, then drain. 4 3. In reserved skillet saute onion over medium heat until soft (about 5 minutes). Add garlic, bell peppers, and tomato and continue sauteing for 5 more minutes. 5 4. Add snapper, soaked rice with water, stock, salt substitute, saffron, and oregano. Bring to a boil, then lower heat to medium. Cover pot and let simmer until rice is tender and has absorbed liquid (about 15 minutes).