Text 26444, 71 rader
Skriven 2012-06-24 18:37:00 av JIM WELLER (1:123/140)
Ärende: clams 3
===============
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Paella Panamanian Style
 Categories: Chicken, Latin amer, Shrimp, Squid, Lobster
      Yield: 24 servings
 
      3 lb Chicken; Cut Up
      4    Pork Chops; Cut In Small
           Cubes
      2    Lobsters
      1 lb Squid; Sliced
  1 1/2 lb Small Shrimp
      3 lb Small Clams; Sliced
      2 lb Pork Sausage; Cut In Small
           Pieces
      2 lb Sausage; Spanish Or
           Italian
    1/2 lb Razor Clams; Or
           Longorones
      4 lg Onion; Minced
      4    Green Peppers; Minced
      5    Cloves Garlic; Minced
      3    Fresh Tomatoes; Or 1 Can
      1 cn Tomato Paste
      1 cn Tomato Sauce
      1 cn Chick Peas
           Salt; To Taste
           Pepper; To Taste
           Parsley; To Taste
           Scallions; To Taste
      6 tb Oil
      5 c  Rice
    1/2    Jar 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 seafoods were
  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.
  
  Recipe by: Georgina C. de Young
 
MMMMM

Cheers

YK Jim


... I like real beer way too much to replace it with root beer.

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