Classic Seafood Paella Recipe
I adore this Paella recipe as it brings such positive reviews every single time I prepare it. Use the freshest of Seafood available to get a flavorful Paella. Fall in love with this Paella recipe from the Spanish cuisine. A family favorite that is feasted upon every weekend, this Paella recipe should not be missed!
Ingredients
1 one-and-one-half-pound lobster, cooked
1 pound shrimp
1 dozen or more small clams
1 quart mussels
1 one-and-one-half-pound chicken
1 teaspoon oregano
2 peppercorns
1 clove garlic, peeled
1 1/2 teaspoons salt
6 tablespoons olive oil
1 teaspoon vinegar
2 ounces ham, cut in thin strips
1 chorizo sliced
1 ounce salt pork, finely chopped
1 onion, peeled and chopped
1 green pepper, seeded and chopped
1/2 teaspoon ground coriander
1 teaspoon capers
3 tablespoons tomato sauce
2 1/4 cups rice, washed and drained
4 cups boiling water
1 teaspoon saffron
1 can peas, drained
1 can pimentos
Directions
1. Remove the meat from the lobster. Shell and devein the shrimp. Scrub the clams and mussels.
2. Cut the chicken into medium-sized serving pieces.
3. Combine the oregano, peppercorns, garlic, salt, two tablespoons of the olive oil and the vinegar and mash with the back of a kitchen spoon or in a mortar. Rub the chicken with the mixture.
4. Heat the remaining olive oil in a deep, heavy skillet and brown the chicken lightly over moderate heat. Add the ham, chorizo, the salt pork, onion, green pepper, coriander and capers. Cook ten minutes over low heat. Add the tomato sauce and rice and cook five minutes.
5. Add the boiling water, saffron and shrimp. Mix well and cook rapidly,covered, until the liquid is absorbed, about twenty minutes. With a large spoon turn the rice from top to bottom.
6. Add the lobster meat and peas, cover and cook five minutes longer.
7. Steam the mussels and clams in a little water until the shells open. Heat the pimentos and drain. Use the mussels, clams and pimentos as a garnish.
2. Cut the chicken into medium-sized serving pieces.
3. Combine the oregano, peppercorns, garlic, salt, two tablespoons of the olive oil and the vinegar and mash with the back of a kitchen spoon or in a mortar. Rub the chicken with the mixture.
4. Heat the remaining olive oil in a deep, heavy skillet and brown the chicken lightly over moderate heat. Add the ham, chorizo, the salt pork, onion, green pepper, coriander and capers. Cook ten minutes over low heat. Add the tomato sauce and rice and cook five minutes.
5. Add the boiling water, saffron and shrimp. Mix well and cook rapidly,covered, until the liquid is absorbed, about twenty minutes. With a large spoon turn the rice from top to bottom.
6. Add the lobster meat and peas, cover and cook five minutes longer.
7. Steam the mussels and clams in a little water until the shells open. Heat the pimentos and drain. Use the mussels, clams and pimentos as a garnish.
