1 c frozen peas & 1 fresh tomato peeled,seeded,diced
Instructions
Loosen lobster from shell and leave attached at tail fin. Shell and devein shrimp. Scrub
clams and mussels. Soak mussels in cold watear 30 minutes to remove salty taste. Discard
any that open their shells while soaking; drain. Place sausage in shallow skillet. Cover with
water; bring to boil. Boil 5 minutes; drain. Remove skin; cut into 1/4 inch rounds. Heat 1/3
cup oil. Fry sausage until browned on each side. Remove from skillet; drain. Add pork to
heated oil. Fry until brown on all sides and no longer pink. Remove from skillet; drain. Add
chicken to skillet. Fry 45 minutes or until golden brown and meat is cooked. Remove from
skillet; drain. Add lobster to skillet; fry just until shells start to turn pink. Remove from
skillet; drain.
Add remaining oil to skillet; heat thoroughly. Peel and chop onion; saute in skillet 10 minutes
or until tender. Remove seeds and membranes from green peopper; dice. Add to onions;
saute 5 minutes. Stir in tomato sauce; simmer until mixture thickens and holds its shape in
spoon. Add rice, saffron, salt, garlic powder, and pepper; mix well. Add boiling water; mix
well. Bring mixture to boil; reduce heat to simmer.
Arrange lobster, shrimp, clams, mussels, sausage, pork and chicken on top of rice mixture.
Scatter peas and tomato over rice and meat; cover. Simmer 30 to 45 minutes or until rice is
tender, shrimp and lobster meat turn white, and mussels and clams pop open. Remove from
heat. Cover; let rest 10 minutes for flavors to mingle. Serve diretly from pan.
Originally Submitted
9/26/2007
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