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Arroz A La Paella (Spanish Rice, Meat and Shellfish) (Rice and Noodles)


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Printable Version

20 - 25 Manila clams
2 pc. crabs (alimasag)
300 gm. medium-sized shrimps, deveined
1 chicken (about 500 gm.), cut up
1/8 c. olive oil
1/4 kg. pork, cut in serving pieces
150 gms ham, cut in 1" squares
1 pc. Chorizo de Bilbao, sliced
4 cloves of garlic, crushed
1 medium onion, finely chopped
1 c. tomato sauce
1-1/2 c. rice, washed
3-1/2 c. broth
1 red bell pepper, cut into strips
10 pc. string beans
2 tsp. salt
1 tsp. aji-no-moto
1/4 c. peas
2 hard cooked eggs, sliced
1 sprig parsley
slices of lemon
Boil clams, set aside 1 cup broth. Boil crabs and shrimps together. Set aside. Boil bony parts of the chicken. Set broth aside. Heat olive oil in a steel or a heavy pan or paellera. Fry chicken, pork, ham and chorizo. Cover until half done. Push to one side. Saute garlic and onions, then add tomato sauce. Add clam and chicken broth and rice. Mix together.

When rice is half way done, drop red pepper, string beans and Manila clams. Season. Cover tightly, lower flame and cook without stirring for 20 minutes or until all the broth is absorbed by the rice. (If desired, Paella may be baked in the oven, keeping pan covered all the time.)

During the last 5 minutes of cooking time, drop in shrimps, crabs and peas on top. Garnish with sliced hard boiled eggs, strips of red pepper, parsley and lemon slices.

Time To Prepare:

You may use different kinds of shellfish like crabs, clams, mussels and shrimp.

Submitted By: Taken with permission from Lets Cook with Nora By Nora Daza

You may print or use these recipes for your own personal use. However, you may not copy or publicly display these recipes on any other website or for any other use, and you may not copy or print these recipes for public or commercial distribution.

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