Lean Pork Paella
|Lean pork spareribs||1 Pound, cut apart|
|Olive oil||1 Tablespoon|
|Chorizo/1/2 cup bulk chorizo||3⁄4 Pound, skinned|
|Garlic||2 Clove (10 gm), minced / pressed|
|Tomatoes||3 Large, cut into wedges|
|Water||6 Cup (96 tbs)|
|Clams in shell/Mussels||24 Small|
|Langoustines/Langoustines / lobster tails / crayfish||1 1⁄2 Pound|
|Rice||2 Cup (32 tbs)|
|Pimentos||4 Ounce, drained and sliced (1 Can)|
|Fresh peas/Frozen peas, thawed||1 Cup (16 tbs)|
|Parsley||1⁄4 Cup (4 tbs)|
In a wide frying pan over medium heat, cook spareribs until brown on all sides; add oil if needed.
Add chorizo to pan and brown well, breaking meat apart as it cooks.
Add garlic, tomatoes, water, salt, and pepper.
Simmer, uncovered, for 20 minutes.
Meanwhile, scrub clams or mussels well to remove all sand and barnacles.
Shell and devein shrimp; cut lobster tails into 1-inch sections; or drop crayfish into boiling water to cover for about 5 minutes or until bright pink (use tails only).
Slowly add rice to simmering mixture.
Cook, covered, over low heat for about 20 minutes, stirring occasionally; skim off accumulated fat.
Add clams, shellfish, pimentos, peas, and parsley; cover and cook for about 10 minutes longer or until the rice is tender to bite and clams have popped open.