Louisiana Gulf Paella INGREDIENTS:
1 small onion, finely chopped
1 green bell pepper, finely chopped
½ red pepper, boiled until soft and then cut into long thin strips
2 medium-sized tomatoes, skinned and finely chopped
2 celery ribs, finely chopped
4 ounces peas, cooked
8 each Louisiana Gulf Shrimp
8 ounces Blue Crab claw Meat
8 ounces squid
14 ounce rice ( short grain rice)
2 cloves of garlic, coarsely chopped
a pinch of saffron strands 1 sprig of parsley, finely chopped
about 38 ounces water
MUSSELS: Wash the mussels, removing the beards. Throw away any that don’t shut on contact with water.
BLUE CRAB CLAW MEAT Buy the freshest available and pick thru to remove the shells
LOUISIANIA GULF SHRIMP: Peel them, save the shells and boil in the water for about ten minutes. Save the liquid for making the Paella
GARLIC: In a pestle and mortar, grind the garlic, saffron parsley and a pinch of salt.
Heat some olive oil in a large frying pan. Add the onion, green pepper and celery and fry gently for about five minutes. Add the chopped tomato and fry on a low heat for another ten minutes.
Add the rice and stir well to make sure that it is thoroughly coated. Add the water from boiling the shrimp shells and the garlic/saffron/parsley mixture and bring to the boil. Season with the salt. Put a lid on it, turn the heat right down and cook very slowly for about ten minutes. Add the shrimp, crabmeat and peas and give it a stir. Arrange the mussels and strips of red pepper artistically on top, put the lid back on and leave for another ten minutes - checking that it has enough water. If you think it is getting too dry, add more water, but shake the handle of the pan rather than stir so as not to upset the pattern. Once the rice is cooked and the mussels have opened, it is ready to eat.