Paella #3
| Yield: | 8 Servings |
| Categories: | Seafood |
| 1 | 1-1/2 pound lobster; cooked | |
| 1 | lb | Shrimp |
| 12 | sm | Clams; or more |
| 1 | qt | Mussels |
| 1 | 1-1/2 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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