Paella Garcia

Name: Paella Garcia
Ingredients: 1/3 c Extra-virgin olive oil; 1 lb Lean pork spareribs, cut apart 1 lb Chorizo; 4 To 6 cloves fresh garlic, minced; 6 c Water; 2 ts Salt; 1/2 ts Pepper; 4 lg Tomatoes, cut into wedges; 2 c Uncooked rice; 24 sm Clams in shells; 1 lb Jumbo shrimp; 1 lb Lobster tails; 1/3 c Fresh cilantro; 1 c Peas, fresh, canned or frozen; 1 cn (4 to 6 ounces) black or green olives

14 ingredients

1 steps

Ingredients

1/3 c Extra-virgin olive oil
1 lb Lean pork spareribs, cut apart 1 lb Chorizo
4 To 6 cloves fresh garlic, minced
6 c Water
2 ts Salt
1/2 ts Pepper
4 lg Tomatoes, cut into wedges
2 c Uncooked rice
24 sm Clams in shells
1 lb Jumbo shrimp
1 lb Lobster tails
1/3 c Fresh cilantro
1 c Peas, fresh, canned or frozen
1 cn (4 to 6 ounces) black or green olives

Directions

1

{"0":"Heat the olive oil in the paella pan or Dutch oven","1":"over medium heat, Add the spareribs and brown them all","2":"over. Remove and set aside. Remove the casings from","3":"the chorizo, add it to the oil and brown it, crumbling","4":"it as it browns. Add the garlic, water, salt, pepper","5":"and tomatoes. Put the ribs back in the pan. Reduce","6":"heat and simmer for 20 minutes.","8":"Meanwhile, wash the clams, shrimp and lobster under","9":"running water. Remove the shells and veins from the","10":"shrimp. Cut the lobster into 1-inch sections.","12":"Slowly add the rice to the simmering mixture. Cook 20","13":"minutes, stirring occasionally. Add the clams, prawns","14":"and lobster. Cook 5 minutes more. Add the cilantro,","15":"peas and olives and cook for about 10 minutes, or","16":"until the rice is tender. Serve immediately.","18":"Roberto Garcia owns Garcia's Gourmet in Watsonville","19":"(Ca.), which makes Mexican specialty food from old","20":"family recipes.","22":"Roberto Garcia writing in the San Jose Mercury News,","23":"5\/19\/93."}