Paella Recipe
The flavor of this Paella recipe has occupied my mind so much that I almost never consider any other Paella recipe. This Paella is so tasty that I cannot resist serving it as a Main Dish often. Seafood is the key ingredient in Paella. You do not need to be a gourmet to make out how appetizing and tasty this dish really is.
Ingredients
1 cup olive oil or vegetable oil
1 broiler-fryer chicken (2 pounds), cut in pieces
1/2 cup diced boiled ham or smoky sausage
1 tablespoon minced onion
2 cloves garlic, minced
2 ripe tomatoes, peeled and coarsely chopped
1 1/2 teaspoons salt
1 1/2 pounds fresh shrimp, shelled and deveined
12 small clams in shells, scrubbed
2 cups uncooked rice
1 quart hot water
1 cup fresh or frozen green peas
1/4 cup coarsely chopped parsley
Few shreds saffron
1 rock lobster tail, cooked and meat cut in pieces
1 can or jar (7 ounces) whole pimentos
Directions
Heat oil in paellera or large skillet; cook chicken and ham about 10 minutes, turning chicken to brown on all sides.
Add onion and garlic and cook 2 minutes.
Add tomatoes, salt, shrimp, and clams; cover and cook 5 to 10 minutes, or until clam shells open.
Remove clams and keep warm.
Add rice, water, peas, parsley, and saffron; mix well.
Cover and cook, stirring occasionally, 25 minutes, or until rice is just tender.
Mix in lobster, half of pimento, and the reserved clams in shells; heat until very hot.
Serve garnished with remaining pimento.
Add onion and garlic and cook 2 minutes.
Add tomatoes, salt, shrimp, and clams; cover and cook 5 to 10 minutes, or until clam shells open.
Remove clams and keep warm.
Add rice, water, peas, parsley, and saffron; mix well.
Cover and cook, stirring occasionally, 25 minutes, or until rice is just tender.
Mix in lobster, half of pimento, and the reserved clams in shells; heat until very hot.
Serve garnished with remaining pimento.
