Paella no. 2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 can pimientos Directions: Remove meat from the | ||
Directions
Ingredients: 1 one and a half pound lobster, cooked 1 pound shrimp 1 dozen or more small clams 1 quart mussels 1 one and a half pound chicken 1 tsp oregano 2 peppercorns 1 clove garlic, peeled 1½ tsp salt 6 tbs olive oil 1 tsp vinegar 2 ounces ham, cut in thin strips 1 chorizo (hot Spanish sausage), sliced 1 ounce salt pork, finely chopped 1 onion, peeled and chopped 1 green pepper, seeded and chopped ½ tsp ground coriander 1 tsp capers 3 tbs tomato sauce 2 ¼ cup rice, washed and drained 4 cup boiling water 1 tsp saffron 1 can peas, drained lobster. Shell and devein shrimp. Scrub mussels and clams. Cut chicken into medium sized serving pieces. Combine oregano, peppercorns, garlic, salt, two tbs of the olive oil and the vinegar and mash with back of spoon or with a mortar. Rub chicken with the mixture. Heat remaining olive oil in a deep, heavy skillet and brown chicken lightly over moderate het. Add ham, chorizo, salt pork, onion, green pepper, coriander and capers. Cook ten minutes over low heat. Add tomato sauce and rice and cook 5 minutes. Add boiling water, saffron and shrimp. Mix well and cook rapidly, covered, until liquid is absorbed, about 20 minutes. With a large spoon, turn rice from top to bottom. Add lobster meat and peas; cover and cook 5 minutes longer. Steam mussels and clams in a little water until their shells open. Heat the pimientos and drain. Us the mussels, clams and pimientos as a garnish.
~End Recipe Export- ___ X SLMR 2.0 X ~-- Maximus 2.01wb * Origin: The Keeping Room (1:261/1055) ====================================================================== ==== BBS: Computer Specialties BBS Date: 03-11-93 (16:28) Number: 2132 From: EARL SHELSBY Refer#: NONE To: NANCY VAINE Recvd: NO Subj: Need recipe Conf: (185) GOURMET