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Paella

herbal.chef's picture
Ingredients
  Oregano 1 Teaspoon
  Peppercorns 2
  Garlic 1 Clove (5 gm), peeled
  Salt 1 1⁄2 Teaspoon
  Olive oil 6 Tablespoon
  Vinegar 1 Teaspoon
  Chicken 1 1⁄2 Pound (In Serving Pieces)
  Ham 2 Ounce, cut into thin strips
  Chorizo 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)
  Boiling water 4 Cup (64 tbs)
  Saffron 1 Teaspoon
  Shrimp 1 Pound, shelled and deveined
  Lobster 1 1⁄2 Pound, cooked
  Peas 1 Can (10 oz), drained
  Mussels 1 Quart, scrubbed
  Clams 1 Dozen (Use Small Clams, Use More Amount If Required)
  Pimentos 1 Can (10 oz)
Directions

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 this mixture.
Heat the remaining olive oil in a deep, heavy kettle and brown the chicken lightly over moderate heat.
Add the ham, chorizo, salt pork, onion, green pepper, coriander and capers.
Cook ten minutes over low heat.
Add tomato sauce and rice and cook five minutes.
Add the boiling water, saffron and shrimp.
Mix well and cook rapidly, covered, until the liquid is absorbed, about twenty minutes.
Turn rice from top to bottom.
Remove the meat from the lobster.
Add the lobster meat and peas to the kettle, cover and cook five minutes longer.
Steam the mussels and clams in a little water until the shells open.
Strain both through cheesecloth over the rice.
Heat pimentos.
Use mussels, clams and pimentos as a garnish.

Recipe Summary

Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Rice, Seafood

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