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Paella (New York Times Cook Book)

Paella (New York Times Cook Book) is built on One And A Half Sliced Lobster Cooked, Shrimp, Onion, More Small Clams, and Green Pepper. Serves 8. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1
• 1 lb
• 1
• 1
• 1
• 1 qt
• 1
• 1/2 tsp
• 1 tsp
• 1 tsp
• 2
• 3 tbsp
• 1 clove
• 2 1/4 cup
• 1 1/2 tsp
• 4 cup
• 6 tbsp
• 1 tsp
• 1 tsp
• 1 can
• 2 oz
• 1 can
• 1

Method (preview)

1. 1

   Remove meat from the lobster.

2. 2

   Shell and devein shrimp.

3. 3

   Scrub mussels and clams.

4. 4

   Cut chicken into medium sized serving pieces.

5. 5

   Combine oregano, peppercorns, garlic, salt, two Tbsp of the olive oil and the vinegar and mash with back of spoon or with a mortar.

6. 6

   Rub chicken with the mixture.

7. 7

   Heat remaining olive oil in a deep, heavy skillet and brown chicken lightly over moderate het.

8. 8

   Add ham, chorizo, salt pork, onion, green pepper, coriander and capers.

9. 9

   Cook ten minutes over low heat.

10. 10

    Add tomato sauce and rice and cook 5 minutes.

11. 11

    Add boiling water, saffron and shrimp.

12. 12

    Mix well and cook rapidly, covered, until liquid is absorbed, about 20 minutes.

13. 13

    With a large spoon, turn rice from top to bottom.

14. 14

    Add lobster meat and peas; cover and cook 5 minutes longer.

15. 15

    Steam mussels and clams in a little water until their shells open.

16. 16

    Heat the pimientos and drain.

17. 17

    Us the mussels, clams and pimientos as a garnish.