Paella (New York Times Cook Book)
| Yield: | 8 Servings |
| Categories: | Shrimp, Lobster, Clams, Spanish |
| 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 | ts | Oregano |
| 2 | Peppercorns | |
| 1 | Clove garlic, peeled | |
| 1 1/2 | ts | Salt |
| 6 | tb | Olive oil |
| 1 | ts | 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 | ts | Capers |
| 3 | tb | Tomato sauce |
| 2 1/4 | c | Rice, washed and drained |
| 4 | c | Boiling water |
| 1 | ts | Saffron |
| 1 | cn | Peas, drained |
| 1 | cn | Pimientos |
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