Paella (garcia)

Yield: 6 Servings

Measure Ingredient
Stephen Ceideburg
⅓ cup Extra-virgin olive oil
1 pounds Lean pork spareribs, cut apart
1 pounds Chorizo (found in Mexican markets) or other spicy sausage
4 To 6 cloves fresh garlic, minced
6 cups Water
2 teaspoons Salt
½ teaspoon Pepper
4 larges Tomatoes, cut into wedges
2 cups Uncooked rice
24 smalls Clams in shells
1 pounds Jumbo shrimp
1 pounds Lobster tails
⅓ cup Fresh cilantro
1 cup Peas, fresh, canned or frozen)
1 can (4 to 6 ounces) black or green olives

Heat the olive oil in the paella pan or Dutch oven over medium heat, Add the spareribs and brown them all over. Remove and set aside.

Remove the casings from the chorizo, add it to the oil and brown it, crumbling it as it browns. Add the garlic, water, salt, pepper and tomatoes. Put the ribs back in the pan. Reduce heat and simmer for 20 minutes.

Meanwhile, wash the clams, shrimp and lobster under running water.

Remove the shells and veins from the shrimp. Cut the lobster into 1-inch sections.

Slowly add the rice to the simmering mixture. Cook 20 minutes, stirring occasionally. Add the clams, prawns and lobster. Cook 5 minutes more. Add the cilantro, peas and olives and cook for about 10 minutes, or until the rice is tender. Serve immediately.

Roberto Garcia owns Garcia's Gourmet in Watsonville (Ca.), which makes Mexican specialty food from old family recipes.

Roberto Garcia writing in the San Jose Mercury News, 5/19/93.

Posted by Stephen Ceideburg

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