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 : Fish/Sea Spanish
Diane Sausages

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 cla
ms. 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 o
f 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 coo
k 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, tur
n rice from top to bottom.

Add lobster meat and peas; cover and cook 5 minutes longer. Steam mussels an
d clams in a little water until their shells open. Heat the pimientos and drai
n. Us the mussels, clams and pimientos as a garnish.

Yield: 6-8 servings



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