Quick And Easy Spanish Paella Recipe
Ingredients
| Lobster package | 1 , frozen | |
| Tomatoes | 2 Can (10oz) | |
| 2 cans {7 1/2 oz. each) minced clams, plus juice | ||
| 2 envelopes Spanish rice seasoning mix | ||
| Garlic | 2 Clove (5gm), crushed | |
| Saffron | 1/4 Tablespoon | |
| 1 TMSG | ||
| Instant rice | 3 Cup (16 tbs) | |
| Frozen shrimp package | 1 , cleaned | |
| Frozen artichoke hearts package | 1 | |
| Frozen peas | 2 Cup (16 tbs) | |
| 2 c cooked boned chicken | ||
| Stuffed olives | 1/2 Cup (16 tbs) | |
Directions
Cook lobster tails according to package directions.
Cut underside membrane but do not remove meat; set aside.
Pour tomatoes and clams into a 16-inch paella pan and begin to heat.
If the tomatoes are large, cut them up a bit.
Stir in seasoning mix, garlic, saffron and MSG.
Add remaining ingredients and bring to a boil.
Garnish with lobster tails, cover with foil and simmer 15 minutes.
Cut underside membrane but do not remove meat; set aside.
Pour tomatoes and clams into a 16-inch paella pan and begin to heat.
If the tomatoes are large, cut them up a bit.
Stir in seasoning mix, garlic, saffron and MSG.
Add remaining ingredients and bring to a boil.
Garnish with lobster tails, cover with foil and simmer 15 minutes.
Chef
