Paella Recipe
Ingredients
| 6 rock lobster tails | ||
| Raw shrimp | 12 Large | |
| 6 cherrystone clams | ||
| Mussels | 6 | |
| 1/2 pound chorizos or other garlic-flavored sausage | ||
| Olive oil | 2/3 Cup (16 tbs) | |
| 1/2 pound pork cubes | ||
| 4 chicken breasts, thighs, and legs | ||
| Onion | 1 | |
| Green pepper | 1 | |
| Tomato sauce | 1/4 Cup (16 tbs) | |
| Rice grain | 3 Cup (16 tbs) | |
| 1/8 teaspoon saffron powder | ||
| Salt | 1 Teaspoon | |
| Garlic powder | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Boiling water | 1 1/2 Quart | |
| Frozen peas | 1 Cup (16 tbs) | |
| 1 fresh tomato, peeled, seeded, diced | ||
Directions
With kitchen shears, break center of ribs on belly side of lobster shell.
Loosen meat from shell with fingers, leaving meat attached near tail fins.
Shell and devein shrimp.
Scrub clams and mussels.
Soak mussels in cold water 30 minutes to remove salty taste.
Discard any that open their shells while soaking; drain.
Place sausage in shallow skillet.
Cover with water; bring to boil.
Boil 5 minutes; drain.
Remove skin from sausage; cut into 1/4-inch rounds.
Heat 1/3 cup oil.
Fry sausage until browned on each side.
Remove from skillet; drain.
Add pork to heated oil.
Fry until brown on all sides and no longer pink.
Remove from skillet; drain.
Add chicken to skillet.
Fry 45 minutes or until golden brown and meat is cooked.
Remove from skillet; drain.
Add lobster to skillet; fry just until shells start to turn pink.
Remove from skillet; drain.
Add remaining oil to skillet; heat thoroughly.
Peel and chop onion.
Saute in skillet 10 minutes or until tender.
Remove seeds and membranes from pepper; dice.
Add to onions; saute 5 minutes.
Stir in tomato sauce; simmer until mixture thickens and holds its shape in spoon.
Add rice, saffron, salt, garlic powder, and pepper; mix well.
Add boiling water; mix well.
Bring mixture to boil; reduce heat to simmer.
Arrange lobster, shrimp, clams, mussels, sausage, pork, and chicken on top of rice mixture.
Scatter peas and tomato over rice and meat; cover.
Simmer 30 to 45 minutes or until rice is tender, shrimp and lobster meat turns white, and mussels and clams pop open.
Remove from heat.
Cover; let rest 10 minutes for flavors to mingle.
Loosen meat from shell with fingers, leaving meat attached near tail fins.
Shell and devein shrimp.
Scrub clams and mussels.
Soak mussels in cold water 30 minutes to remove salty taste.
Discard any that open their shells while soaking; drain.
Place sausage in shallow skillet.
Cover with water; bring to boil.
Boil 5 minutes; drain.
Remove skin from sausage; cut into 1/4-inch rounds.
Heat 1/3 cup oil.
Fry sausage until browned on each side.
Remove from skillet; drain.
Add pork to heated oil.
Fry until brown on all sides and no longer pink.
Remove from skillet; drain.
Add chicken to skillet.
Fry 45 minutes or until golden brown and meat is cooked.
Remove from skillet; drain.
Add lobster to skillet; fry just until shells start to turn pink.
Remove from skillet; drain.
Add remaining oil to skillet; heat thoroughly.
Peel and chop onion.
Saute in skillet 10 minutes or until tender.
Remove seeds and membranes from pepper; dice.
Add to onions; saute 5 minutes.
Stir in tomato sauce; simmer until mixture thickens and holds its shape in spoon.
Add rice, saffron, salt, garlic powder, and pepper; mix well.
Add boiling water; mix well.
Bring mixture to boil; reduce heat to simmer.
Arrange lobster, shrimp, clams, mussels, sausage, pork, and chicken on top of rice mixture.
Scatter peas and tomato over rice and meat; cover.
Simmer 30 to 45 minutes or until rice is tender, shrimp and lobster meat turns white, and mussels and clams pop open.
Remove from heat.
Cover; let rest 10 minutes for flavors to mingle.
Chef
