Paella Panamanian Style Recipe - Cooking Index
Paella Panamanian Style Recipe - Cooking Index
| 3 | Chicken; cut up | |
| 4 | Pork chops; cut in small cubes | |
| 2 | Lobsters | |
| 1 | Squid; sliced | |
| 1 1/2 | Shrimp (small) | |
| 3 | Clams; sliced (small) | |
| 2 | Pork sausage; cut in small pieces | |
| 2 | Sausage; Spanish or Italian | |
| 1/2 | Razor clams; or longorones | |
| 4 | Onion; minced | |
| 4 | Green peppers; minced | |
| 5 | Garlic; minced | |
| 3 | Tomatoes; or 1 can | |
| 1 | Tomato paste | |
| 1 | Tomato sauce | |
| 1 | Chick peas | |
| Salt; to taste | ||
| Pepper; to taste | ||
| Parsley; to taste | ||
| Scallions; to taste | ||
| 6 | Oil | |
| 5 | Rice; uncooked not minute | |
| 1/2 | 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. cook on a low heat.
Separately, 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 seafood was 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.
Submitted to the BBQ Mailing List by Lloyd Carver on Jan 07, 1999.
Source:
Georgina C. de Young
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