Paella

24 ingredients
17 steps

Ingredients

  • 1.5 pound lobsters cooked
  • 1 pound shrimp
  • 1 Dozen clams small clams, or more to desire
  • 1 quart mussels
  • 1.5 pounds chicken
  • 1 teaspoon oregano
  • 2 each peppercorns
  • 1 each garlic cloves peeled
  • 1 1/2 teaspoons salt
  • 6 tablespoons olive oil
  • 1 teaspoon vinegar
  • 2 ounces ham cut in thin strips
  • 1 each chorizo sausage sliced
  • 1 ounce salt pork finely chopped
  • 1 each onions peeled and chopped
  • 1 each green bell peppers seeded and, chopped
  • 1/2 teaspoon coriander ground
  • 1 teaspoon capers
  • 3 tablespoons tomato sauce
  • 2 1/4 cups rice washed and drained
  • 4 cups water boiling
  • 1 teaspoon saffron threads
  • 1 can green peas drained
  • 1 can pimentos

Directions

  1. 1
    Remove meat from the lobster.
  2. 2
    Shell and devein shrimp.
  3. 3
    Scrub mussels and clams.
  4. 4
    Cut chicken into medium sized serving pieces.
  5. 5
    Combine oregano, peppercorns, garlic, salt, two tablespoons of the olive oil and the vinegar and mash with back of spoon or with a mortar.
  6. 6
    Rub chicken with the mixture.
  7. 7
    Heat remaining olive oil in a deep, heavy skillet and brown chicken lightly over moderate heat.
  8. 8
    Add ham, chorizo, salt pork, onion, green pepper, coriander and capers.
  9. 9
    Cook 10 minutes over low heat.
  10. 10
    Add tomato sauce and rice and cook 5 minutes.
  11. 11
    Add boiling water, saffron and shrimp.
  12. 12
    Mix well and cook rapidly, covered, until liquid is absorbed, about 20 minutes.
  13. 13
    With a large spoon, turn rice from top to bottom.
  14. 14
    Add lobster meat and peas; cover and cook 5 minutes longer.
  15. 15
    Steam mussels and clams in a little water until their shells open.
  16. 16
    Heat the pimientos and drain.
  17. 17
    Use the mussels, clams and pimientos as a garnish.

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