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Paella

American.Gourmet's picture
Ingredients
  Lobster 1 1⁄2 Pound, cooked
  Shrimp 1 Pound
  Clams 12 (Or More)
  Mussels 1 Quart
  Chicken 1 1⁄2 Pound
  Oregano 1 Teaspoon
  Peppercorns 2
  Garlic 1 Clove (5 gm), peeled
  Salt 1 1⁄2 Teaspoon
  Olive oil 6 Tablespoon
  Vinegar 1 Teaspoon
  Ham 2 Ounce, cut into thin strips
  Chorizo sausage 1 , sliced (Hot Spanish Sausage)
  Salt pork 1 Ounce, finely chopped
  Onion 1 , peeled and chopped
  Green pepper 1 , seeded and chopped
  Ground coriander 1⁄2 Teaspoon
  Capers 1 Teaspoon
  Tomato sauce 3 Tablespoon
  Rice 2 1⁄4 Cup (36 tbs), washed and drained
  Boiling water 4 Cup (64 tbs)
  Saffron 1 Teaspoon
  Peas 1 Can (10 oz), drained
  Pimentos 1 Can (10 oz)
Directions

1. Remove the meat from the lobster. Shell and devein the shrimp. Scrub the clams and mussels.
2. Cut the chicken into medium-sized serving pieces.
3. Combine the oregano, peppercorns, garlic, salt, two tablespoons of the olive oil and the vinegar and mash with the back of a kitchen spoon or in a mortar. Rub the chicken with the mixture.
4. Heat the remaining olive oil in a deep, heavy skillet and brown the chicken lightly over moderate heat. Add the ham, chorizo, the salt pork, onion, green pepper, coriander and capers. Cook ten minutes over low heat. Add the tomato sauce and rice and cook five minutes.
5. Add the boiling water, saffron and shrimp. Mix well and cook rapidly, covered, until the liquid is absorbed, about twenty minutes. With a large spoon turn the rice from top to bottom.
6. Add the lobster meat and peas, cover and cook five minutes longer.
7. Steam the mussels and clams in a little water until the shells open. Heat the pimentos and drain. Use the mussels, clams and pimentos as a garnish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Steamed
Dish: 
Dry Curry
Ingredient: 
Clove
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
4

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