Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Ozburn (hbwk07a) Fresh pepper
3 lb Chicken; 9 pieces (wishbone) 2 Chorizo; sliced
1/3 c Olive oil 1 lg Tomato; peel, seed, chop
20 Garlic; crush 2 1/2 c Rice; uncooked
2 md Onions; chop 6 c Chicken stock; boiling
1 md Green pepper; chop 1 lb Shrimp; shelled deveined
1/2 ts Oregano 1/2 c Fresh or frozen peas
1 ts Saffron 1 1/2 lb Lobster meat; cooked, cut pi
1 tb Parsley; chop 12 Raw mussels or clams; cleane
1 ts Salt 1/4 c Pimento slices; garnish

Heat olive oil in a large heavy frying or paella pan and brown the
chicken on all sides. Add garlic, onions, and green pepper. Sprinkle
oregano, saffron, parsley, salt and pepper over chicken and add
chorizos. Simmer for 10 minutes. If using a frying pan, transfer all
ingredients to a large heavy casserole. On top of the stove, add
tomato and rice. Stir gently and add stock and shrimp. Bring to a
boil, reduce heat to a simmer and cook, covered, over medium high
heat for 20 minutes. If paella pan is being used, at this point put
it on lower shelf of a 400F oven for 20 minutes, uncovered. Add peas,
lobster meat, and carefully blend into paella. Decorate top with
lobster claws, mussels or clams, which have been steamed in a little
seasonsed water until their shells have opened, and pimento strips.
Simmer casserole for 5 minutes and serve from the casserole, or
return paella pan to the oven for 5 minutes more. (wrv)

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