Recipe - Paella (New York Times Cook Book)

1 One and a half pound
lobster, cooked
1 pound Shrimp
1 Dozen or more small clams
1 qt Mussels
1 One and a half pound chicken
1 teaspoon Oregano
2 Peppercorns
1 Clove garlic, peeled
1 One half teaspoon Salt
6 tablespoon Olive oil
1 teaspoon Vinegar
2 ounce Ham, cut in thin strips
1 Chorizo (hot Spanish
sausage), cut or sliced up
1 ounce Salt pork, finely chopped
1 Onion, peeled and chopped
1 Green pepper, seeded and
chopped
One half teaspoon Ground coriander
1 teaspoon Capers
3 tablespoon Tomato sauce
2 One fourth cup Rice, washed and drained
4 cup Boiling water
1 teaspoon Saffron
1 cn Peas, drained
1 cn Pimientos

Remove meat from the lobster. Shell and devein shrimp. Scrub mussels and
clams. Cut chicken into medium sized serving pieces. Combine oregano,
peppercorns, garlic, salt, two Tbsp of the olive oil and the vinegar and
mash with back of spoon or with a mortar. Rub chicken with the mixture.

Heat remaining olive oil in a deep, heavy skillet and brown chicken lightly
over moderate het. Add ham, chorizo, salt pork, onion, green pepper,
coriander and capers. Cook ten minutes over low heat. Add tomato sauce and
rice and cook 5 minutes. Add boiling water, saffron and shrimp. Mix well
and cook rapidly, covered, until liquid is absorbed, about 20 minutes. With
a large spoon, turn rice from top to bottom.

Add lobster meat and peas; cover and cook 5 minutes longer. Steam mussels
and clams in a little water until their shells open. Heat the pimientos and
drain. Us the mussels, clams and pimientos as a garnish.

Yield: 68 servings
Posted to EATL Digest by wilson@tfs.net on Jun 21, 1996