Paella #2
| Yield: | 1 Servings |
| Categories: | Spanish, Rice |
| 2 | lb | Live lobster |
| 6 | md | Sized raw shrimp; in shell (6 to 8) |
| 6 | sm | Hard-shelled clams |
| 6 | Mussels | |
| 3 | Links spanish chorizo | |
| 1 | Whole chicken; cut in 12 pieces | |
| 2 | ts | Salt |
| Freshly ground black pepper | ||
| 1/2 | c | Olive oil |
| 3 | Ouncles lean boneless pork; cut in 1/4 inch cubes | |
| 1/2 | c | Onions; finely chopped |
| 1 | ts | Garlic; minced |
| 1 | md | Sweet red pepper; cut in strips |
| 1 | lg | Tomato; peeled, seeded and chopped |
| 3 | c | Medium grain rice |
| 1/4 | ts | Freshly ground saffron (grind threads in a mortar) |
| 6 | c | Boiling water |
| 1/2 | c | Fresh peas |
| 6 | Lemon wedges; (6 to 8) |
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