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Paella (New York Times Cook Book)

Make Paella (New York Times Cook Book) at home with One And A Half Lobster Cooked, Shrimp, More Small Clams, Mussels, and One And A Half Chicken. Serves 8. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Remove meat from the lobster. Shell and devein shrimp. Scrub mussels and cla ms. Cut chicken into medium sized serving pieces. Combine oregano, peppercorns

2. 2

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

3. 3

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

4. 4

   Cook ten minutes over low heat.

5. 5

   Add tomato sauce and rice and coo k 5 minutes.

6. 6

   Add boiling water, saffron and shrimp.

7. 7

   Mix well and cook rapidly

8. 8

   , covered, until liquid is absorbed, about 20 minutes. With a large spoon, tur n rice from top to bottom.

9. 9

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

10. 10

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

11. 11

    Heat the pimientos and drai n.

12. 12

    Us the mussels, clams and pimientos as a garnish.