Paella Recipe


Main Ingredient


 Oregano1 Teaspoon
 Garlic1 Clove (5 gm), peeled
 Salt1 1⁄2 Teaspoon
 Olive oil6 Tablespoon
 Vinegar1 Teaspoon
 Chicken1 1⁄2 Pound (In Serving Pieces)
 Ham2 Ounce, cut into thin strips
 Chorizo1 , sliced (Hot Spanish Sausage)
 Salt pork1 Ounce, finely chopped
 Onion1 , peeled and chopped
 Green pepper1 , seeded and chopped
 Ground coriander1⁄2 Teaspoon
 Capers1 Teaspoon
 Tomato sauce3 Tablespoon
 Rice2 1⁄4 Cup (36 tbs)
 Boiling water4 Cup (64 tbs)
 Saffron1 Teaspoon
 Shrimp1 Pound, shelled and deveined
 Lobster1 1⁄2 Pound, cooked
 Peas1 Can (10 oz), drained
 Mussels1 Quart, scrubbed
 Clams1 Dozen (Use Small Clams, Use More Amount If Required)
 Pimentos1 Can (10 oz)

Nutrition Facts

Serving size: Complete recipe

Calories 6878 Calories from Fat 2512

% Daily Value*

Total Fat 281 g432%

Saturated Fat 73 g365.2%

Trans Fat 3.9 g

Cholesterol 2349 mg

Sodium 10447.8 mg435.3%

Total Carbohydrates 475 g158.4%

Dietary Fiber 34.3 g137.2%

Sugars 37.8 g

Protein 579 g1158.8%

Vitamin A 310.6% Vitamin C 1025.8%

Calcium 145.4% Iron 602.7%

*Based on a 2000 Calorie diet


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 this mixture.
Heat the remaining olive oil in a deep, heavy kettle and brown the chicken lightly over moderate heat.
Add the ham, chorizo, salt pork, onion, green pepper, coriander and capers.
Cook ten minutes over low heat.
Add tomato sauce and rice and cook five minutes.
Add the boiling water, saffron and shrimp.
Mix well and cook rapidly, covered, until the liquid is absorbed, about twenty minutes.
Turn rice from top to bottom.
Remove the meat from the lobster.
Add the lobster meat and peas to the kettle, cover and cook five minutes longer.
Steam the mussels and clams in a little water until the shells open.
Strain both through cheesecloth over the rice.
Heat pimentos.
Use mussels, clams and pimentos as a garnish.