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Recipe Name: An Andalucian Aspic Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
175 Gram(s) Canned cooked squid or baby
octopus 6oz
200 Sweet white wine, 7 fl oz
1/2 Teaspoon(s) Salt
6 Black peppercorns
1 Bay leaf
2 Parsley stalks, 2 to 3
1 Garlic clove, chopped
125 Gram(s) Cooked shelled mussels
4oz
125 Gram(s) Cooked shelled prawns, 4oz
1/2 Red pepper
1 25 grams lon grain rice
1oz
A generous handful of
coarsely chopped
Fresh parsley
1 Sachests of powdered
saffron according to
taste
1 to 2
2 Aspic powder
Directions:
Cut the squid into 1 cm (1/2-inch) rings; leave the baby octopuses
whole. Pour over the wine, add the salt, peppercorns, bay leaf,
parsley stalks and garlic and simmer gently for 2 minutes. Add the
mussels and prawns and turn off the heat immediately. Allow to cool.
strain and reserve the liquid. Cut the pepper into thin, even strips
and blanch these for 1 minute in boiling water; drain and refresh them
under cold running water, and pat dry. Cook the rice in boiling,
salted water until tender but not soggy; drain it and spread it out on
a plate to steam dry. Stir the parsley into the cooked rice, with the
pepper strips. Make up the reserved cooking Liquid to 750 ml (11/4
pints) with water, add the saffron powder, sprinkle over the aspic
powder and heat gently, stirring until dissolved. Stir the seafood
into the rice mixture, discarding the bay leaf and other seasonings.
Rinse a 1kg (2lb) loaf tin with cold water and pour in enough aspic
liquid to cover the bottom. Chill until set. Spoon in half the rice
mixture and pour over half the liquid. Chill until just beginning to
set but not yet firm. Carefully spoon in the remaining mixture, giving
the tin a shake and several taps to ensure that the liquid penetrates
thoroughly. Chill until set. Unmould and serve in slices, perhaps with
a garlic mayonnaise spiked with a dash of hot paprika. Converted by
MC_Buster. NOTES : Paella is Andalucia''s equivalent of the Sunday
joint. Based on ancient styles of cooking, it combines poultry,
seafood and vegetables with saffron rice. Here, just seafood is used
to make a superbly colurful and tasty reminder of Spanish sojurns.
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 700
Calories From Fat: 477
Total Fat: 52.8g
Cholesterol: 159mg
Sodium: 389.2mg
Potassium: 386.4mg
Carbohydrates: 12.1g
Fiber: <1g
Sugar: <1g
Protein: 40.6g


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