| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Spanish | Spanish, Maindish, Seafood, Poultry | 4 | Servings |
INGREDIENTS
| 1/2 | c | Olive oil |
| 1 | Onion, chopped | |
| 1 | Green pepper, chopped | |
| 1/2 | c | Tomatoes, peeled, chopped |
| 3 | cl | Garlic, minced |
| 1 | Bay leaf | |
| 1/2 | lb | Pork, cut in chunks |
| 1/2 | Fryer chicken, Cut in four pieces | |
| 1 | lb | Lobster, cut in chunks |
| 1/2 | lb | Shrimp, large, Peeled and deveined |
| 8 | Oysters, scrubbed | |
| 8 | Scallops, large | |
| 8 | Mussels, scrubbed | |
| 4 | Clams in shells, scrubbed | |
| 4 | Stone crab claws | |
| 1 | lb | Red snapper, cut in chunks |
| 3 | c | Seafood stock, Chicken stock or Bottled clam juice |
| 1 | Pinch of saffron | |
| 1 | ts | Salt |
| 1 1/2 | c | Rice |
| 1/4 | c | White wine |
| 1 | sm | Can petite green peas, (for garnish) |
| Asparagus (for garnish) | ||
| Pimientos (for garnish) |
INSTRUCTIONS
1) Pour olive oil in large heavy casserole. Add onions and peppers and fry until just limp. 2) Add tomatoes, garlic and bay leaf. Cook 5 minutes. 3) Add pork and chicken and saute until tender, stir to prevent sticking or burning. 4) Add seafood, stock, saffron and salt. When this boils, add rice. Stir and bring to a second boil. 5) Cover and bake in oven at 350 degrees for 20 minutes. 6) To serve, sprinkle with wine and garnish with peas, asparagus and pimiento. Source: Columbia Restaurant, Tampa, FL Posted to MC-Recipe Digest V1 #259 Date: Fri, 25 Oct 1996 23:07:46 -0400 (EDT) From: Bill Camarota <gfx4tv@acy.digex.net>
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