Paella panamanian style
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Paella panamanian style
  Chicken    Fish    Latin    Panama  
Last updated 6/12/2012 12:47:31 AM. Recipe ID 8270. Report a problem with this recipe.
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      Title: Paella panamanian style
 Categories: Chicken, Fish, Latin, Panama
      Yield: 1 Servings
 
      3 lb Chicken -- Cut Up
      4 ea Pork Chops -- Cut In Small
           Cubes
      2 ea Lobsters
      1 lb Squid -- Sliced
  1 1/2 lb Small Shrimp
      3 lb Small Clams -- Sliced
      2 lb Pork Sausage -- Cut In Small
           Pieces
      2 lb Sausage -- Spanish Or
           Italian
    1/2 lb Razor Clams -- Or
           Longorones
      4 lg Onion -- Minced
      4 ea Green Peppers -- Minced
      5    Cloves Garlic -- Minced
      3    Fresh Tomatoes -- Or 1 Can
      1 cn Tomato Paste
      1 cn Tomato Sauce
      1 cn Chick Peas
           Salt -- To Taste
           Pepper -- To Taste
           Parsley -- To Taste
           Scallions -- To Taste
      6 tb Oil
      5 c  Rice
    1/2    Jar Stuffed Olives
 
  Cut and fry the chicken well. Make a sauce with 1 1/2 onions, 1 1/2
  green peppers, 1 1/2 tomatoes, cut up, and 3 cloves of garlic. Add 1
  cup water and chicken. gook on a low heat. Seperately, fry the
  sausage in small pieces and the pork chops. Boil the lobsters and
  shrimp and peel them. Clean and slice clams and squid. Make a sauce
  with 1 1/2 onion, 1 1/2 green pepper, 1 1/2 tomatoes and the liquid
  from the Chick Peas. Separate the meat from the bones of all meats
  and cook the clams with the scallions and parsley.
  
  Make sauce with the remaining onion, scallion, finely chopped green
  pepper, tomato paste and tomato sauce.
  
  Wash the rice well (3 times) and in a large, deep pot, put 6
  tablespoons oil and fry the rice. Add the liquid the seafoods were
  cooked in (about 5 cups). Add sausage, boneless chicken and pork with
  their sauces, whole shrimp, lobster sliced into small pieces, clams
  and squid and mussels in their sauce. Also, add the sauce made with
  the remaining onion, scallion, finely chopped green pepper, tomato
  paste and tomato sauce. Add the Chick peas and olives. Cook at a high
  heat for 10 minutes; then cover pot and cook at a low heat for 45
  minutes. When ready to serve, decorate with strips of green peppers
  and olives.
  
  




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Recipe ID 8270 (Apr 03, 2005)

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