• 3/27 Nat Paella Day - 1

    From Dave Drum@1:18/200 to All on Sat Mar 25 17:57:17 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: New York Times Cook Book Paella
    Categories: Seafood, Shellfish, Pork, Vegetables, Rice
    Yield: 8 Servings

    1 1/2 lb Lobster; cooked
    1 lb Shrimp
    12 sm (or more) clams
    1 qt Mussels
    1 1/2 lb Chicken pieces
    1 ts Oregano
    2 Peppercorns
    1 cl Garlic; peeled
    1 1/2 ts Salt
    6 tb Olive oil
    1 ts Vinegar
    2 oz Ham; in thin strips
    1 Chorizo; sliced (hot Spanish
    - sausage)
    1 oz Salt pork; fine chopped
    1 lg Onion; peeled, chopped
    1 lg Bell pepper; seeded, chopped
    1/2 ts Ground coriander
    1 ts Capers
    3 tb Tomato sauce
    2 1/4 c Rice; washed, drained
    4 c Boiling water
    1 ts Saffron
    15 oz Peas; thawed
    4 oz Jar pimientos

    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.

    Use the mussels, clams and pimientos as a garnish.

    From: http://www.recipesource.com

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