Cooking Recipe Paella (New York Times Cook Book)
Recipe Ingredients
Directions
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.