| 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>
A Message from our Provider:
“God grades on the cross, not the curve.”