Vegetable Paella
INGREDIENTS:
1 1 1/2 lb cooked lobster 1 lb Shrimp
12 sm Clams 1 qt Mussels
1 1 1/2 lb chicken 1 ts Oregano
2 Peppercorns 1 Clove garlic, peeled
1 1/2 ts Salt 6 tb Olive oil
1 ts Vinegar 2 oz Ham, cut in thin strips
1 Chorizo (hot Spanish 1 oz Salt pork, finely chopped
-sausage), sliced 1 Green pepper, seeded and
1 Onion, peeled and chopped -chopped
1/2 ts Ground coriander 1 ts Capers
3 tb Tomato sauce 2 1/4 c Rice, washed and drained
4 c Boiling water 1 ts Saffron (or tumeric)
1 cn Peas, drained 1 cn Pimentos
1 1 1/2 lb cooked lobster 1 lb Shrimp
12 sm Clams 1 qt Mussels
1 1 1/2 lb chicken 1 ts Oregano
2 Peppercorns 1 Clove garlic, peeled
1 1/2 ts Salt 6 tb Olive oil
1 ts Vinegar 2 oz Ham, cut in thin strips
1 Chorizo (hot Spanish 1 oz Salt pork, finely chopped
-sausage), sliced 1 Green pepper, seeded and
1 Onion, peeled and chopped -chopped
1/2 ts Ground coriander 1 ts Capers
3 tb Tomato sauce 2 1/4 c Rice, washed and drained
4 c Boiling water 1 ts Saffron (or tumeric)
1 cn Peas, drained 1 cn Pimentos
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 tbs 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.
Use the mussels, clams and pimientos as a garnish.
Yield: 6-8 servings Submitted
Combine oregano, peppercorns, garlic, salt, two tbs 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.
Use the mussels, clams and pimientos as a garnish.
Yield: 6-8 servings Submitted