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Paella De Marisco (Seafood and Rice)

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CATEGORY CUISINE TAG YIELD
Seafood, Meats Seafood 4 Servings

INGREDIENTS

1 cn (5-oz) lobster (up to)
8 Clams; in shells
1/2 ts Saffron shreds ( I used turmeric)
1/4 c Hot water
2 tb Oil
1/2 c Chopped onion
1/4 c Chopped clelery
1 Clove garlic; minced
1 1/2 c Rice
3 c Chicken broth
2 ts Salt
1/2 ts Oregano
1/4 ts Pepper
2 Pimientos; chopped
2 c Cooked peas
1 lb Shrimp; cooked, shelled and deveined

INSTRUCTIONS

submitted by: LeiG@aol.com
from: The wonderful World of cooking.
Drain lobster and separate pieces, removing any small bones.  Scrub clams
and place in covered kettle with about 1 inch of water soften saffron in
hot water Heat oil in a large saucepan Add onion, celery, and garlic Cook
over low heat until onion is tender Add rice and cook, stirring until
lightly browned. Add chicken broth and salt Add saffron water, poured
though fine strainer to remove saffron shreads ( omit this step if using
turmeric) Bring liquid to a boil. Cover Cook over low heat for about 15
minutes, or until liquid is absorbed. Steam clams for about 5 minutes, or
until they open.  Stir oregano, pepper, pimiento, and peas into rice
arrange rice, shrimp, lobster and clams in shell in buttere oven proof
casserole. cover Heat in oven at 350 deg for 10 minutes. serves 3-6
Recipe Archive -  8 July 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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