Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Ingredients: 1 one and a half pound lobster, cooked 1 pound shrimp 1
dozen or more small clams 1 quart mussels 1 one and a
half pound chicken 1 tsp oregano 2 peppercorns 1 clove
garlic, peeled 1 1/2 tsp salt 6 tbs olive
oil 1 tsp vinegar 2 ounces ham, cut in thin strips 1 chorizo (hot
Spanish sausage), sliced 1 ounce salt pork, finely chopped 1 onion,
peeled and chopped 1 green pepper, seeded and chopped 1/2 tsp ground
coriander 1 tsp capers 3 tbs tomato sauce 2 1/4 cup rice, washed and
drained 4 cup boiling water 1 tsp saffron 1 can peas, drained
1 can pimientos Directions: Remove meat from the
lobster. Shell and devein shrimp. Scrub mussels and clams. Cut
chicken into medium sized serving pieces. Combine oregano,
peppercorns, garlic, salt, two tbs of the olive oil and the vinegar
and mash with back of spoon or with a mortar. Rub chicken with the
mixture. Heat remaining olive oil in a deep, heavy skillet and brown
chicken lightly over moderate het. Add ham, chorizo, salt pork,
onion, green pepper, coriander and capers. Cook ten minutes over low
heat. Add tomato sauce and rice and cook 5 minutes. Add boiling
water, saffron and shrimp. Mix well and cook rapidly, covered, until
liquid is absorbed, about 20 minutes. With a large spoon, turn rice
from top to bottom. Add lobster meat and peas; cover and cook 5
minutes longer. Steam mussels and clams in a little water until their
shells open. Heat the pimientos and drain. Us the mussels, clams and
pimientos as a garnish.

~End Recipe Export- ___ X SLMR 2.0 X

~-- Maximus 2.01wb * Origin: The Keeping Room (1:261/1055)
======================================================================
==== BBS: Computer Specialties BBS Date: 03-11-93 (16:28) Number:
2132 From: EARL SHELSBY Refer#: NONE To: NANCY VAINE
Recvd: NO Subj: Need recipe Conf: (185) GOURMET

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