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Paella
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| Artist: |
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| Categories: |
Fish, Meats, Seafood, Spanish, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | Stephen Ceideburg | | 1/3
| cup | Extra-virgin olive oil | | 1
| lbs | Lean pork spareribs, cut | | | -apart | | 1
| lbs | Chorizo (found in Mexican | | | -markets) or other spicy | | | -sausage | | 4
| | To 6 cloves fresh garlic | | | -minced | | 6
| cup | Water | | 2
| tsp | Salt | | 1/2
| tsp | Pepper | | 4
| large | Tomatoes, cut into wedges | | 2
| cup | Uncooked rice | | 24
| small | Clams in shells | | 1
| lbs | Jumbo shrimp | | 1
| lbs | Lobster tails | | 1/3
| cup | Fresh cilantro | | 1
| cup | Peas, fresh, canned or | | | -frozen) | | 1
| can | (4 to 6 ounces) black or | | | -green olives |
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Procedures:
| 1 | Heat the olive oil in the paella pan or dutch oven over medium heat, add the spareribs and brown them all over. | | 2 | Remove and set aside. | | 3 | Remove the casings from the chorizo, add it to the oil and brown it, crumbling it as it browns. | | 4 | Add the garlic, water, salt, pepper and tomatoes. | | 5 | Put the ribs back in the pan. | | 6 | Reduce heat and simmer for 20 minutes. | | 7 | Meanwhile, wash the clams, shrimp and lobster under running water. | | 8 | Remove the shells and veins from the shrimp. | | 9 | Cut the lobster into 1-inch sections. | | 10 | Slowly add the rice to the simmering mixture. | | 11 | Cook 20 minutes, stirring occasionally. | | 12 | Add the clams, prawns and lobster. | | 13 | Cook 5 minutes more. | | 14 | Add the cilantro, peas and olives and cook for about 10 minutes, or until the rice is tender. | | 15 | Serve immediately. | | 16 | Roberto garcia owns garcia"s gourmet in watsonville (ca)., which makes mexican specialty food from old family recipes. | | 17 | Roberto garcia writing in the san jose mercury news, 5/19/93 |
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