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Quick And Easy Spanish Paella

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Ingredients
  Frozen rock lobster tails 1 Pound (Small)
  Canned tomato 12 Ounce (Pound 12 Ounce Each)
  Minced clams 15 Ounce (Plus Juice)
  Spanish rice seasoning mix 2 Cup (32 tbs)
  Garlic cloves 2 Clove (10 gm), crushed
  Saffron 1⁄4 Tablespoon
  Monosodium glutamate 1 Tablespoon
  Instant rice 3 Cup (48 tbs)
  Frozen shrimp 24 Ounce, cleaned
  Frozen artichoke hearts 9 Ounce
  Frozen peas 2 Cup (32 tbs)
  Cooked boneless chicken 2 Cup (32 tbs)
  Stuffed olives 1⁄2 Cup (8 tbs)
Directions

Cook lobster tails according to package directions.
Cut underside membrane but do not remove meat; set aside.
Pour tomatoes and clams into a 16-inch paella pan and begin to heat.
If the tomatoes are large, cut them up a bit.
Stir in seasoning mix, garlic, saffron and MSG.
Add remaining ingredients and bring to a boil.
Garnish with lobster tails, cover with foil and simmer 15 minutes.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Boiled
Interest: 
Quick
Servings: 
12

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