Paella (Garcia)

Recipe Ingredients

1/3 cup	78ml	Extra-virgin olive oil
1 lb	454g / 16oz	Lean pork spareribs - cut
1 lb	454g / 16oz	Chorizo - (found in Mexican markets)
4		Fresh garlic - minced, up to 6
6 cups	1422ml	Water
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Pepper
4 teaspoons	20ml	Tomatoes - cut into wedges (large)
2 cups	320g / 11oz	Uncooked rice
24 cups	5688ml	Clams in shells (small)
1 lb	454g / 16oz	Jumbo shrimp
1 lb	454g / 16oz	Lobster tails
1/3 cup	5.3g / 0.2oz	Fresh cilantro
1 cup	237ml	Peas - fresh, canned or
1		Black or - green olives (4 to 6 ounces)

Recipe Instructions

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.

Source:
Janie Hibbler

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