Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Ozburn (hbwk07a) 2 Chorizo; sliced
3 lb Chicken cut 8 pieces 1 lg Tomato; peel, seed, chop
-- reserve back and wings 2 1/2 c Uncooked rice
-- for stock. 6 c Chicken stock; boiling
1/3 c Olive oil 1 lb Shrimp; shelled deveined
20 Milliliters garlic; crushed 1/2 c Fresh or frozen peas
2 md Onions; chop -- partially thawed
1 md Green pepper; chopped 1 1/2 lb Lobster meat, cooked
1/2 ts Oregano -- cut in pieces
1 ts Saffron 12 Mussels or clams
1 tb Parsley; chopped Pimiento strips
1 ts Salt -- for decoration
Freshly ground pepper

Heat oil in a large skillet or paella pan and brown chicken on all
sides. Add garlic, onions, and green pepper. Sprinkle oregano,
saffron, parsley, salt and pepper over chicken then add chorizos.
Simmer for 10 minutes.IF USING A SKILLET, transfer all ingredients to
a large heavy casserole. Add tomato and rice. Stir gently then add
stock and shrimp; bring to a boil, reduce heat to a simmer and cook,
covered, over medium-high heat for 20 minutes. Add peas and lobster
meat; carefully stir into paella. Decorate with lobster claws,
mussels or clams, which have been steamed in a little seasoned water
until the shells open, and the pimiento strips. Simmer for 5 minutes
more and serve in the casserole. IF USING A PAELLA PAN, add tomato
and rice; stir gently and add the stock and shrimp. Put on lower
shelf of a preheated 400~ oven for 20 minutes, uncovered. Add peas
and lobster meat; carefully stir into paella. Decorate with lobster
claws, mussels or clams, which have been steamed in a little seasoned
water until the shells open, and the pimiento strips. Return to oven,
uncovered, for 5 minutes more. Serve in the paella pan. (wrv)

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