| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Dutch |
Meats, Fish |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1/3 |
c |
Extra-virgin olive oil |
| 1 |
lb |
Lean pork spareribs, cut apart |
| 1 |
lb |
Chorizo (found in Mexican markets) or other spicy sausage |
| 4 |
|
To 6 cloves fresh garlic, minced |
| 6 |
c |
Water |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 4 |
lg |
Tomatoes, cut into wedges |
| 2 |
c |
Uncooked rice |
| 24 |
sm |
Clams in shells |
| 1 |
lb |
Jumbo shrimp |
| 1 |
lb |
Lobster tails |
| 1/3 |
c |
Fresh cilantro |
| 1 |
c |
Peas, fresh, canned or frozen) |
| 1 |
cn |
(4 to 6 ounces) black or green olives |
INSTRUCTIONS
Heat the olive oil in the paella pan or Dutch oven over medium heat, Add
the spareribs and brown them all over. Remove and set aside. Remove the
casings from the chorizo, add it to the oil and brown it, crumbling it as
it browns. Add the garlic, water, salt, pepper and tomatoes. Put the ribs
back in the pan. Reduce heat and simmer for 20 minutes.
Meanwhile, wash the clams, shrimp and lobster under running water. Remove
the shells and veins from the shrimp. Cut the lobster into 1-inch sections.
Slowly add the rice to the simmering mixture. Cook 20 minutes, stirring
occasionally. Add the clams, prawns and lobster. Cook 5 minutes more. Add
the cilantro, peas and olives and cook for about 10 minutes, or until the
rice is tender. Serve immediately.
Roberto Garcia owns Garcia's Gourmet in Watsonville (Ca.), which makes
Mexican specialty food from old family recipes.
Roberto Garcia writing in the San Jose Mercury News, 5/19/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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