Paella Recipe
Ingredients
| Olive oil/Cooking oil | 1 Cup (16 tbs) | |
| Broiler fryer chicken | 2 Pound (1 Piece) | |
| Diced boiled ham/Smoky sausage | 1⁄2 Cup (8 tbs) | |
| Minced onion | 1 Tablespoon | |
| Garlic | 2 Clove (10 gm), minced | |
| Ripe tomatoes | 2 , peeled and coarsely chopped | |
| Salt | 1 1⁄2 Teaspoon | |
| Fresh shrimp | 1 1⁄2 Pound, shelled and deveined | |
| Clams in shells | 12 Small, scrubbed | |
| Uncooked long grain white rice | 2 Cup (32 tbs) | |
| Hot water | 4 Cup (64 tbs) | |
| Green peas | 1 Cup (16 tbs) (Fresh Or Frozen) | |
| Coarsely chopped parsley | 1⁄4 Cup (4 tbs) | |
| Saffron shreds | 4 | |
| Rock lobster tail/1 package frozen crab meat, thawed and drained | 1 , cooked and meat cut in pieces | |
| Canned whole pimientos | 7 Ounce |
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.
Stir in rice, water, peas, parsley, and saffron.
Cover and cook, stirring occasionally, 25 minutes, or until rice is just tender.
Mix in the lobster, half of the pimiento, and the reserved clams in shells; heat until very hot.
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.
Stir in rice, water, peas, parsley, and saffron.
Cover and cook, stirring occasionally, 25 minutes, or until rice is just tender.
Mix in the lobster, half of the pimiento, and the reserved clams in shells; heat until very hot.
Chef
