Paella(New York Times Cook Book)

* Exported from MasterCook *

PAELLA (NEW YORK TIMES COOK BOOK)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 One and a half pound
-lobster, cooked
1 lb Shrimp
1 Dozen or more small clams
1 qt Mussels
1 One and a half pound chicken
1 t Oregano
2 Peppercorns
1 Clove garlic, peeled
1 1/2 ts Salt
6 tb Olive oil
1 t Vinegar
2 oz Ham, cut in thin strips
1 Chorizo (hot Spanish
-sausage), sliced
1 oz Salt pork, finely chopped
1 Onion, peeled and chopped
1 Green pepper, seeded and
-chopped
1/2 ts Ground coriander
1 t Capers
3 tb Tomato sauce
2 1/4 c Rice, washed and drained
4 c Boiling water
1 t Saffron
1 cn Peas, drained
1 cn Pimientos

Remove meat from the lobster. Shell and devein shrimp.
Scrub mussels and clams. Cut chicken into medium sized
serving pieces. Combine oregano, peppercorns, garlic,
salt, two Tbsp 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.



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