Paella Panamanian Style

| Next >>

Title: Paella Panamanian Style
Yield: 1 Servings
Categories: Chicken, Fish, Latin, Panama

Ingredients:

3 lb Chicken -- Cut Up
4 Pork Chops -- Cut In Small
Cubes
2 Lobsters
1 lb Squid -- Sliced
1 1/2 lb Small Shrimp
3 lb Small Clams -- Sliced
2 lb Pork Sausage -- Cut In Small
Pieces
2 lb Sausage -- Spanish Or
Italian
1/2 lb Razor Clams -- Or
Longorones
4 lg Onion -- Minced
4 Green Peppers -- Minced
5 Cloves Garlic -- Minced
3 Fresh Tomatoes -- Or 1 Can
1 cn Tomato Paste
1 cn Tomato Sauce
1 cn Chick Peas
Salt -- To Taste
Pepper -- To Taste
Parsley -- To Taste
Scallions -- To Taste
6 tb Oil
5 c Rice
1/2 Jar Stuffed Olives


Cut and fry the chicken well. Make a sauce with 1 1/2 onions, 1 1/2 green
peppers, 1 1/2 tomatoes, cut up, and 3 cloves of garlic. Add 1 cup water
and
chicken. gook on a low heat. Seperately, fry the sausage in small pieces
and
the pork chops. Boil the lobsters and shrimp and peel them. Clean and slice
clams and squid. Make a sauce with 1 1/2 onion, 1 1/2 green pepper, 1 1/2
tomatoes and the liquid from the Chick Peas. Separate the meat from the
bones
of all meats and cook the clams with the scallions and parsley.

Make sauce with the remaining onion, scallion, finely chopped green pepper,
tomato paste and tomato sauce.

Wash the rice well (3 times) and in a large, deep pot, put 6 tablespoons
oil
and fry the rice. Add the liquid the seafoods were cooked in (about 5
cups).
Add sausage, boneless chicken and pork with their sauces, whole shrimp,
lobster sliced into small pieces, clams and squid and mussels in their
sauce.
Also, add the sauce made with the remaining onion, scallion, finely chopped
green pepper, tomato paste and tomato sauce. Add the Chick peas and olives.
Cook at a high heat for 10 minutes; then cover pot and cook at a low heat
for
45 minutes. When ready to serve, decorate with strips of green peppers and
olives.

Posted to MC-Recipe Digest V1 #150

Date: Sat, 13 Jul 1996 14:50:01 -0400

From: Lloyd

Recipe By : Georgina C. de Young