Paella panamanian style

Yield: 1 Servings

Measure Ingredient
3 pounds Chicken -- Cut Up
4 eaches Pork Chops -- Cut In Small
Cubes
2 eaches Lobsters
1 pounds Squid -- Sliced
1½ pounds Small Shrimp
3 pounds Small Clams -- Sliced
2 pounds Pork Sausage -- Cut In Small
Pieces
2 pounds Sausage -- Spanish Or
Italian
½ pounds Razor Clams -- Or
Longorones
4 larges Onion -- Minced
4 eaches Green Peppers -- Minced
5 Cloves Garlic -- Minced
3 Fresh Tomatoes -- Or 1 Can
1 can Tomato Paste
1 can Tomato Sauce
1 can Chick Peas
Salt -- To Taste
Pepper -- To Taste
Parsley -- To Taste
Scallions -- To Taste
6 tablespoons Oil
5 cups Rice
½ Jar Stuffed Olives

Cut and fry the chicken well. Make a sauce with 1½ onions, 1 ½ green peppers, 1 ½ 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 ½ onion, 1 ½ green pepper, 1 ½ 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.

Recipe By : Georgina C. de Young

Similar recipes