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Receta Paella (New York Times Cook Book)
by Global Cookbook

Paella (New York Times Cook Book)
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Ingredientes

  • 1 x One and a half lb. lobster, cooked
  • 1 lb Shrimp
  • 1 doz or possibly more small clams
  • 1 quart Mussels
  • 1 x One and a half lb. chicken
  • 1 tsp Oregano
  • 2 x Peppercorns
  • 1 x Clove garlic, peeled
  • 1 1/2 tsp Salt
  • 6 Tbsp. Extra virgin olive oil
  • 1 tsp Vinegar
  • 2 ounce Ham, cut in thin strips
  • 1 x Chorizo (warm Spanish sausage), sliced
  • 1 ounce Salt pork, finely minced
  • 1 x Onion, peeled and minced
  • 1 x Green pepper, seeded and minced
  • 1/2 tsp Grnd coriander
  • 1 tsp Capers
  • 3 Tbsp. Tomato sauce
  • 2 1/4 c. Rice, washed and liquid removed
  • 4 c. Boiling water
  • 1 tsp Saffron
  • 1 can Peas, liquid removed
  • 1 can Pimientos

Direcciones

  1. Remove meat from the lobster. Shell and devein shrimp. Scrub mussels and clams. Cut chicken into medium sized serving pcs. Combine oregano, peppercorns, garlic, salt, two Tbsp of the extra virgin olive oil and the vinegar and mash with back of spoon or possibly with a mortar. Rub chicken with the mix.
  2. Heat remaining extra virgin olive oil in a deep, heavy skillet and brown chicken lightly over moderate het. Add in ham, chorizo, salt pork, onion, green pepper, coriander and capers. Cook ten min over low heat. Add in tomato sauce and rice and cook 5 min. Add in boiling water, saffron and shrimp. Mix well and cook rapidly, covered, till liquid is absorbed, about 20 min. With a large spoon, turn rice from top to bottom.
  3. Add in lobster meat and peas; cover and cook 5 min longer. Steam mussels and clams in a little water till their shells open. Heat the pimientos and drain. Us the mussels, clams and pimientos as a garnish.
  4. Yield: 6-8 servings