MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: New York Times Cook Book Paella
Categories: Seafood, Shellfish, Pork, Vegetables, Rice
Yield: 8 Servings

1 1/2 lb Lobster; cooked
1 lb Shrimp
12 sm (or more) clams
1 qt Mussels
1 1/2 lb Chicken pieces
1 ts Oregano
2 Peppercorns
1 cl Garlic; peeled
1 1/2 ts Salt
6 tb Olive oil
1 ts Vinegar
2 oz Ham; in thin strips
1 Chorizo; sliced (hot Spanish
- sausage)
1 oz Salt pork; fine chopped
1 lg Onion; peeled, chopped
1 lg Bell pepper; seeded, chopped
1/2 ts Ground coriander
1 ts Capers
3 tb Tomato sauce
2 1/4 c Rice; washed, drained
4 c Boiling water
1 ts Saffron
15 oz Peas; thawed
4 oz Jar pimientos

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 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.

Use the mussels, clams and pimientos as a garnish.

From: http://www.recipesource.com

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