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Paella (Garcia)

Type: Fish, Meat
Serves: 6 people

Recipe Ingredients

1/3 cup 78mlExtra-virgin olive oil
1 lb 454g / 16ozLean pork spareribs - cut
1 lb 454g / 16ozChorizo - (found in Mexican markets)
4   Fresh garlic - minced, up to 6
6 cups 1422mlWater
2 teaspoons 10mlSalt
1/2 teaspoon 2.5mlPepper
4 teaspoons 20mlTomatoes - cut into wedges (large)
2 cups 320g / 11ozUncooked rice
24 cups 5688mlClams in shells (small)
1 lb 454g / 16ozJumbo shrimp
1 lb 454g / 16ozLobster tails
1/3 cup 5.3g / 0.2ozFresh cilantro
1 cup 237mlPeas - 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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