Classic Paella Recipe
Paella is an irresistible recipe that you simply can't resist. Try this Paella dish; I am sure you will have a huge fan following for this one!
Ingredients
| Rock lobster tails | 6 | |
| Raw shrimp | 12 Large | |
| Cherrystone clams | 6 | |
| Mussels | 6 | |
| Chorizos/Other garlic-flavored sausage | 1⁄2 Pound | |
| Olive oil | 2⁄3 Cup (10.67 tbs) | |
| Pork | 1⁄2 Pound, cubed | |
| Chicken parts | 4 (Breasts, Thighs And Legs) | |
| Onion | 1 | |
| Green pepper | 1 | |
| Tomato sauce | 1⁄4 Cup (4 tbs) | |
| Long grain rice | 3 Cup (48 tbs) | |
| Saffron powder | 1⁄8 Teaspoon | |
| Salt | 1 Teaspoon | |
| Garlic powder | 1 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Boiling water | 1 1⁄2 Quart | |
| Frozen peas | 1 Cup (16 tbs) | |
| Fresh tomato | 1 , peeled, seeded, diced |
Directions
With kitchen shears break centers of ribs on belly sides of lobster shells.
Loosen meat from shells with fingers; leave 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; 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 green 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 43 minutes or until rice is tender, shrimp and lobster meat turn white, and mussels and clams pop open.
Remove from heat.
Cover; let rest 10 minutes for flavors to mingle.
Loosen meat from shells with fingers; leave 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; 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 green 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 43 minutes or until rice is tender, shrimp and lobster meat turn white, and mussels and clams pop open.
Remove from heat.
Cover; let rest 10 minutes for flavors to mingle.
Chef
