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Ingredients Jump to Instructions ↓

  1. 1 One and a half pound - lobster, cooked

  2. 1 lb 454g / 16oz Shrimp

  3. 1 Or more small clams

  4. 1 Mussels

  5. 1 One and a half pound chicken

  6. 1 teaspoon 5ml Oregano

  7. 2 Peppercorns

  8. 1 Garlic - peeled

  9. 1 1/2 teaspoons 7 1/2ml Salt

  10. 6 tablespoons 90ml Olive oil

  11. 1 teaspoon 5ml Vinegar

  12. 2 oz 56g Ham - cut in thin strips

  13. 1 Chorizo - (hot Spanish, sausage), sliced

  14. 1 oz 28g Salt pork - finely chopped

  15. 1 Onion - peeled and chopped

  16. 1 Green pepper - seeded and 1/2 teaspoon 2 1/2ml Ground coriander

  17. 1 teaspoon 5ml Capers

  18. 3 tablespoons 45ml Tomato sauce

  19. 2 1/4 cups 360g / 12oz Rice - washed and drained

  20. 4 cups 948ml Boiling water

  21. 1 teaspoon 5ml Saffron

  22. 1 Peas - drained

  23. 1 Pimientos

Instructions Jump to Ingredients ↑

  1. 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 Tbsp 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 heat.

  2. 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.

  3. 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.

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