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Spanish Catfish Paella

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Description Edit

A Catfish recipe.

Ingredients Edit

Directions Edit

1. Preheat the oven to 375 °F.

2. Mix chicken stock, water and saffron in a medium saucepan and bring to a simmer over medium-high heat. Remove from the heat.

3. Brown the sausages in a large, oven-proof skillet over medium heat, turning Sausage once. Using a slotted spoon, remove Sausage from the pan and set aside. Add olive oil to the skillet and heat. Add Onion and sauté until translucent. Stir in garlic, bell peppers, tomatoes and rice, tossing to coat with the oil. Add the chicken stock mixture, salt, cayenne pepper and the Sausage and bring to a boil. Reduce the heat to medium-low, cover with a tight-fitting lid or aluminum foil and simmer for 10 minutes. Uncover and remove from the heat.

4. Arrange Catfish fillet pieces, Shrimp, mussels and artichokes over the cooked rice, pushing them down into it. Sprinkle Peas over top and cover. Place the skillet in the oven and bake for 20 minutes or until Catfish flakes easily when tested with a fork.


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