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| Copyright Thomas Saaristo All Rights Reserved |
| Paella |
| This paella is geared to American rice, pans and palates
Ingredients 1/4 cup olive oil 3 6 – 8 ounce rock lobster tails, cut crosswise into 1 inch chunks 1/2 pound raw shrimp, shelled and deveined 1 2 1/2 – 3 pound broiler – fryer, cut up 1 large yellow onion, peeled and minced 2 cloves garlic, peeled and crushed 1 large sweet pepper [yellow, red or orange] cored, seeded and minced 1 chorizo [Spanish sausage], sliced 1/2 inch thick 1 1/2 cups uncooked rice 2 3/4 cups chicken broth or water coarse salt freshly ground black pepper 1/2 teaspoon saffron threads 1/4 cup tomato paste 1 10 ounce package frozen green peas 1 1/2 dozen clams in the shell, prepared for cooking 1 pimiento, slivered [for garnish] Method Heat oil in a large [at least 5 – quart] burner – to – table kettle over moderately high heat 1 minute, add lobster and shrimp and stir – fry 3 – 4 minutes until just pink; remove with a slotted spoon and reserve. Brown chicken well, remove and reserve. Stir – fry onion in drippings 5 minutes, and then add garlic, sweet pepper and sausage and stir – fry 3 – 4 minutes. Add rice, broth, salt, pepper, saffron and tomato paste. Return chicken to kettle, sprinkle with salt and pepper, cover and simmer 30 minutes. Add lobster, shrimp and peas [break them up when adding], cover and simmer 10 – 15 minutes until chicken and peas are tender. Arrange clams on top, cover and simmer 5 minutes until clams partially open. Sprinkle with pimiento and serve. |
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