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| Paella
1 cup of olive or vegetable oil
1 broiler fryer chicken (2 pounds), cut in pieces
1/2 cup of diced boiled ham or smoky sausage
1 tablespoon of minced onion
2 cloves garlic, minced
2 ripe tomatoes, peeled and coarsely chopped
1 1/2 teaspoons of salt
1 1/2 pounds of fresh shrimp, shelled and deveined
12 small clams in shells, scrubbed
2 cups of uncooked rice
1 quart of hot water
1 cup of fresh or frozen green peas
1/4 cup of coarsely chopped parsley
A few strands of saffron
1 rock lobster tail, cooked and meat cut in pieces
1 can or jar (7 ounces) of whole pimentos
Heat oil in Paellera or large skillet; cook chicken and ham about 10 minutes, turning chicken to brown on all sides. Add onion and garlic and cook 2 minutes. Add tomatoes, salt, shrimp, and clams, cover and cook 5 to 10 minutes, or until clam shells open. Remove clams and keep warm.
add rice, water, peas, parsley, and saffron; mix well. Cover and cook, stirring occasionally, 25 minutes or until rice is just tender. Mix in lobster, half of pimento, and the reserved clams in shells; heat until very hot. Serve garnished with remaining pimento. 8 - 10 servings
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Dips & Sauces Cookbooks
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