Seafood Pay-ella

[aurochs]

SEAFOOF PAYE-LLA



http://i64.photobucket.com/albums/h190/aurochs_2006/IMG_0026.jpg


http://i64.photobucket.com/albums/h190/aurochs_2006/IMG_0023.jpg



INGREIENTS:


buttr
x-tra version olive oil
spanish chorizo
red onions garlic
dried chile pepperrs

bacon
chicken thighe filet
arboriao rice
dry white whine
cannned crushed tomatos
chicken stuck
safron
bay-leave
thym, basil

frozed peas, choopedd brocoli, green bean

white fish filet
baby octoppos
calmari rings (aka sqiud tuebs)
shripms (medm szed)
muscles (get, teh heavy, jucy ones!!)
sea-clamms

silantro
fresh lemmons



PREPARASHUN:


brown teh buttr and then mix wit x-tra version olive oil
first fry spanish horizos, remove
use oil to fry (cored and chpped) red belll pepers until soft, remove
then cut in haf teh chicken thighe filet and browned it in hot oil, remove

then add rougly-chopped spanions and fry til soft and see-thru
pound teh shit out of 5 or 8 garlic cloves and rougyl chopp, ad 2 onions
also add dried chile flakes into the oil (use alot if u aint a pussy)
add dry arboria rice, mix with spanions until rice is coatded with the flavered oil, sit tight and waits

then add liquids (use rougly one pt liqud to one pt reice):
prepar teh chicken stok by slowly heating in suacepan with safron treads
dump in teh dry white wyne, cannned tamatos (drain well first)
crumple up bay leaf in fingers and toss dat in 2

wait until rice is haf-cokked

shove the chicken thifgh fillet down inta teh rice
arrange sp chorizo slices and fried bacon ontop of that
throw in smal hanful of froze peas (adds great color!)

then layer seafood on top of:
clamari rings (aka squd tuebs)
then the choppd baby octoppus (haved, heads cut of)
shrimp
muscles, sea-clamms

add brocoli and grean beans (chped sml)

cover pan with alumimunum foil

wait...

...

...

...


then squeese over with fresh lemmon juice and sprinkle with finely chooped silantro. teh silantro (alonf with the chorizo) is essential to tihs dish but don't overrdo the lemonjuice@@!!

done and DONE insde a HR!!!!!





*** Notes: it gets a bit crowdd in there cuz i,m only using a scanpan, not a propar payella pan so it's too bad you can't see taht yella safron rice n shit. But what the hey, it's only Sunday nite dinner at home!



SERVE WITH A SEMI-YON OR SEMI-YON SOWVIN-YON BLANCK (that's white white whine)



PS: i drank all the white whien while i was cookin so we had to drink cask red wit dinner... not the 1st tiem thats happedn :cry:

[aurochs]

in keepping iwth the Latiinno theme, my attempt at NAcho's:



http://i64.photobucket.com/albums/h190/aurochs_2006/IMG_0010.jpg



u cant' really tell in teh pic, but i fergot 2 put inteh guddam chile n shit underneat the cornships n chees so i had tp ile it on top! LOL :lol:

taht's lite sauer cream an home-made guacomal, btw. sulsa addedd on later

[nekohead]

in keepping iwth the Latiinno theme, my attempt at NAcho's:



http://i64.photobucket.com/albums/h190/aurochs_2006/IMG_0010.jpg



u cant' really tell in teh pic, but i fergot 2 put inteh guddam chile n shit underneat the cornships n chees so i had tp ile it on top! LOL :lol:

taht's lite sauer cream an home-made guacomal, btw. sulsa addedd on later



:D looks good!! :D

[aurochs]

:D looks good!! :D



THANKS! :D

pa-yella is such a rewarding dish to make -- once u sprinkel on the silantro, its a vishual medlee of yellow, grean an red colors

and the smell, man! ,,,garlic (i put in tuns), chile peppers, belll peppers, sialntro, shirmp, tangy lemmon juce,,,.

not 2 mention the smel of they dry white whine aromas cooked in2 teh dish

clammss, shellfish... it's Food Heavsn, babay!! :)

[aurochs]

^ an if u wanna put a twist on it, u can putin turneric insted of safron treds (which are quite xpensiv). totally changes teh caracter of the dish! :)

[ChÈ]

That looks like bloody grouse tucker, mate!