Paella no. 3
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Paella no. 3
  Rice    Seafood    Fish    Shrimp    Lobster  
Last updated 6/12/2012 12:47:31 AM. Recipe ID 8269. Report a problem with this recipe.
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      Title: Paella no. 3
 Categories: Rice, Seafood, Fish, Shrimp, Lobster
      Yield: 6 Servings
 
 
  Ingredients: 1 one and a half pound lobster, cooked 1 pound shrimp 1
  dozen or more small clams
  :            1 quart mussels 1 one and a half pound chicken 1 tsp
  oregano 2 peppercorns 1 clove garlic, peeled 1 1/2 tsp salt
        6    tbs olive oil 1 tsp vinegar 2 ounces ham, cut in thin
  strips 1 chorizo (hot Spanish sausage), sliced 1 ounce salt pork,
  finely chopped 1 onion, peeled and chopped 1 green pepper, seeded and
  chopped 1/2 tsp ground coriander 1 tsp capers 3 tbs tomato sauce 2
  1/4 cup rice, washed and drained 4 cup boiling water 1 tsp saffron 1
  can peas, drained 1 can pimientos Directions: 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 tbs 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.
  
  ~End Recipe Export- ___ X SLMR 2.0 X
  
  ~-- Maximus 2.01wb * Origin: The Keeping Room (1:261/1055)
  =======================================================
  =================== BBS: Computer Specialties BBS Date: 03-11-93
  (16:28) Number: 2132 From: EARL SHELSBY
                 Refer#: NONE To: NANCY VAINE Recvd: NO Subj: Need
  recipe Conf: (185) GOURMET
 




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Recipe ID 8269 (Apr 03, 2005)

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