Recipe - Paella De Marisco (Seafood And Rice)

1 cn (5oz) lobster
6 (up to)
8 Clams; in shells
One half teaspoon Saffron shreds ( I used
turmeric)
One fourth cup Hot water
2 tablespoon Oil
One half cup Chopped onion
One fourth cup Chopped clelery
1 Clove garlic; minced
1 One half cup Rice
3 cup Chicken broth
2 teaspoon Salt
One half teaspoon Oregano
One fourth teaspoon Pepper
2 Pimientos; chopped
2 cup Cooked peas
1 pound Shrimp; cooked, shelled and
deveined

submitted by: LeiG@aol.com
from: The wonderful World of cooking.

Drain lobster and separate pieces, removing any small bones. Scrub clams
and place in covered kettle with about 1 inch of water soften saffron in
hot water Heat oil in a large saucepan Add onion, celery, and garlic Cook
over low heat until onion is tender Add rice and cook, stirring until
lightly browned. Add chicken broth and salt Add saffron water, poured
though fine strainer to remove saffron shreads ( omit this step if using
turmeric) Bring liquid to a boil. Cover Cook over low heat for about 15
minutes, or until liquid is absorbed. Steam clams for about 5 minutes, or
until they open. Stir oregano, pepper, pimiento, and peas into rice
arrange rice, shrimp, lobster and clams in shell in buttere oven proof
casserole. cover Heat in oven at 350 deg for 10 minutes. serves 36

Recipe Archive 8 July 96

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