Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
1/3 c Extra-virgin olive oil
1 lb Lean pork spareribs, cut
-apart
1 lb Chorizo (found in Mexican
-markets) or other spicy
-sausage
4 To 6 cloves fresh garlic,
-minced
6 c Water
2 ts Salt
1/2 ts Pepper
4 lg Tomatoes, cut into wedges
2 c Uncooked rice
24 sm Clams in shells
1 lb Jumbo shrimp
1 lb Lobster tails
1/3 c Fresh cilantro
1 c Peas, fresh, canned or
-frozen)
1 cn (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.
