*  Exported from  MasterCook  *
 
                     PAELLA (NEW YORK TIMES COOK BOOK)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    One and a half pound
                         -lobster, cooked
    1       lb           Shrimp
    1                    Dozen or more small clams
    1       qt           Mussels
    1                    One and a half pound chicken
    1       t            Oregano
    2                    Peppercorns
    1                    Clove garlic, peeled
    1 1/2   ts           Salt
    6       tb           Olive oil
    1       t            Vinegar
    2       oz           Ham, cut in thin strips
    1                    Chorizo (hot Spanish
                         -sausage), sliced
    1       oz           Salt pork, finely chopped
    1                    Onion, peeled and chopped
    1                    Green pepper, seeded and
                         -chopped
      1/2   ts           Ground coriander
    1       t            Capers
    3       tb           Tomato sauce
    2 1/4   c            Rice, washed and drained
    4       c            Boiling water
    1       t            Saffron
    1       cn           Peas, drained
    1       cn           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. Us the mussels, clams and pimientos as a
   garnish.
  
 
 
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