Title: Paella (new york times cook book)
 Categories: Seafood, Spanish
      Yield: 8 Servings
 
      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 ts Oregano
      2    Peppercorns
      1    Clove garlic, peeled
  1 1/2 ts Salt
      6 tb Olive oil
      1 ts 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 ts Capers
      3 tb Tomato sauce
  2 1/4 c  Rice, washed and drained
      4 c  Boiling water
      1 ts 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.