Amazing Seafood, Chicken, & Sausage Paella
Amazing Seafood, Chicken, and Sausage Paella recipe
Yield
16 servingsPrep
45 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pound |
lobsters
cooked |
|
| 1 | pound |
shrimp
|
|
| 1 | dozen |
clams
small clams, or more to desire |
*
|
| 1 | quart |
mussels
|
*
|
| 1 ½ | pounds |
chicken
|
|
| 1 | teaspoon |
oregano
|
|
| 2 |
peppercorns
|
*
|
|
| 1 |
garlic cloves
peeled |
*
|
|
| 1 ½ | teaspoons |
salt
|
|
| 6 | tablespoons |
olive oil
|
|
| 1 | teaspoon |
vinegar
|
|
| 2 | ounces |
ham
cut in thin strips |
|
| 1 |
chorizo sausage
sliced |
*
|
|
| 1 | ounce |
salt pork
finely chopped |
|
| 1 | medium |
onions
peeled and chopped |
|
| 1 | medium |
green bell peppers
seeded and, chopped |
|
| ½ | teaspoon |
coriander
ground |
|
| 1 | teaspoon |
capers
|
*
|
| 3 | tablespoons |
tomato sauce
|
|
| 2 ¼ | cups |
rice
washed and drained |
|
| 4 | cups |
water
boiling |
|
| 1 | teaspoon |
saffron threads
|
*
|
| 1 | can |
green peas
drained |
*
|
| 1 | can |
pimentos
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
lobsters
cooked |
|
| 453.6 | g |
shrimp
|
|
| 1 | Dozen |
clams
small clams, or more to desire |
*
|
| 0.9 | l |
mussels
|
*
|
| 680.4 | g |
chicken
|
|
| 5 | ml |
oregano
|
|
| 2 | each |
peppercorns
|
*
|
| 1 | each |
garlic cloves
peeled |
*
|
| 7.5 | ml |
salt
|
|
| 9E+1 | ml |
olive oil
|
|
| 5 | ml |
vinegar
|
|
| 57.8 | ml/g |
ham
cut in thin strips |
|
| 1 | each |
chorizo sausage
sliced |
*
|
| 28.9 | ml/g |
salt pork
finely chopped |
|
| 1 | each |
onions
peeled and chopped |
|
| 1 | each |
green bell peppers
seeded and, chopped |
|
| 2.5 | ml |
coriander
ground |
|
| 5 | ml |
capers
|
*
|
| 45 | ml |
tomato sauce
|
|
| 532 | ml |
rice
washed and drained |
|
| 946 | ml |
water
boiling |
|
| 5 | ml |
saffron threads
|
*
|
| 1 | can |
green peas
drained |
*
|
| 1 | can |
pimentos
|
*
|
Directions
Remove meat from the lobster.
Shell and devein shrimp.
Scrub mussels and clams.
Cut chicken into medium sized serving pieces.
Combine oregano, peppercorns, garlic, salt, two tablespoons of the olive oil and the vinegar and mash with back of spoon or with a mortar.
Rub chicken with the mixture.
Heat remaining olive oil in a deep, heavy skillet and brown chicken lightly over moderate heat.
Add ham, chorizo, salt pork, onion, green pepper, coriander and capers.
Cook 10 minutes over low heat.
Add tomato sauce and rice and cook 5 minutes.
Add boiling water, saffron and shrimp.
Mix well and cook rapidly, covered, until liquid is absorbed, about 20 minutes.
With a large spoon, turn rice from top to bottom.
Add lobster meat and peas; cover and cook 5 minutes longer.
Steam mussels and clams in a little water until their shells open.
Heat the pimientos and drain.
Use the mussels, clams and pimientos as a garnish.
