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| 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.
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.
