Quick And Easy Spanish Paella
|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|
|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)|
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.