Paella (New York Times Cook Book)

Recipe Ingredients

1		One and a half pound - lobster, cooked
1 lb	454g / 16oz	Shrimp
1		Or more small clams
1		Mussels
1		One and a half pound chicken
1 teaspoon	5ml	Oregano
2		Peppercorns
1		Garlic - peeled
1 1/2 teaspoons	7.5ml	Salt
6 tablespoons	90ml	Olive oil
1 teaspoon	5ml	Vinegar
2 oz	56g	Ham - cut in thin strips
1		Chorizo - (hot Spanish, sausage), sliced
1 oz	28g	Salt pork - finely chopped
1		Onion - peeled and chopped
1		Green pepper - seeded and
1/2 teaspoon	2.5ml	Ground coriander
1 teaspoon	5ml	Capers
3 tablespoons	45ml	Tomato sauce
2 1/4 cups	360g / 12oz	Rice - washed and drained
4 cups	948ml	Boiling water
1 teaspoon	5ml	Saffron
1		Peas - drained
1		Pimientos

Recipe Instructions

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 heat.

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.

Source:
Janie Hibbler

Rating

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10 (7 votes)

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