Paella (new york times cook book) Recipe

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Paella (new york times cook book)

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Categories:	Seafood, Spanish, Western European	Rating:	no rating.
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Ingredients:

Procedures:

1	Remove meat from the lobster.
2	Shell and devein shrimp.
3	Scrub mussels and clams.
4	Cut chicken into medium sized serving pieces.
5	Combine oregano, peppercorns, garlic, salt, two tbsp of the olive oil and the vinegar and mash with back of spoon or with a mortar.
6	Rub chicken with the mixture.
7	Heat remaining olive oil in a deep, heavy skillet and brown chicken lightly over moderate het.
8	Add ham, chorizo, salt pork, onion, green pepper, coriander and capers.
9	Cook ten minutes over low heat.
10	Add tomato sauce and rice and cook 5 minutes.
11	Add boiling water, saffron and shrimp.
12	Mix well and cook rapidly, covered, until liquid is absorbed, about 20 minutes.
13	With a large spoon, turn rice from top to bottom.
14	Add lobster meat and peas; cover and cook 5 minutes longer.
15	Steam mussels and clams in a little water until their shells open.
16	Heat the pimientos and drain.
17	Us the mussels, clams and pimientos as a garnish.
18	Yield: 6-8 servings

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