ISLAND PARADISE PAELLA

Island Paradise Paella image

Provided by Ana Alvez

Time 2h

Number Of Ingredients 23

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1/2 pt goya or any good olive oil
12 mussels
12 clams
2 diced up pork chops
2 cloves of garlic minced
3 small onions chopped up
1 medium tomato, skin off, seeded and chopped
1 green pepper seeded and cut into slices
1 yellow pepper seeded and cut into slices
1 red or orange pepper seeded and cut into slices
1 whole chicken cut into parts
a pinch of salt & pepper for taste
1 tsp paprika
1/2 tsp dried oregano, and dried thyme
6 lobster claws
24 oz white rice
3 c chicken brooth
1/4 tsp saffron
4 charizos chopped up into little pieces (i like goya)
12 uncooked shrimps, peeled and veined
1 small cans of beans or 6 oz of fresh beans
4 tsp capers
2 lemon cut into wedges

Steps:

1. Scrub and debeard the mussels and clams, discarding any that don't close when tapped sharply. Set aside.
2. Heat 1/4 cup (2fl. oz) of the olive oil in a skillet. Add the pork, and brown all sides. Make sure that the juices from the pork chops are clear.
3. Mix in the garlic, onions, tomato, and the bell peppers, Stir constantly until cooked. Then set aside.
4. In another skillet, heat a further 1/4 cup (2 fl. oz) olive oil and cook the chicken until browned on all sides. Season with salt, pepper, paprika, rosemary, thyme, and cumin. Transfer the chicken to a plate and set aside.
5. In the same skillet, cook the lobster claws overt high heat for several minutes until its shell turns pink. Set the skillet aside.
6. Preheat the oven to 200 ºF. Heat 4 tablespoons olive oil in a skillet, and sauté the rice until it's translucent. Pour in the chicken broth, and combine well. Add the pork mixture, stirring constantly. Sprinkle in the saffron and continue to stir until well mixed.
7. Transfer the rice into a paella pan. Mix in the lobster claws, chicken, chorizo sausages, mussels, clams, shrimp, peas, and capers, combining well. Bake the paella, uncovered, and on the lowest oven shelf, for around 25 minutes, or until all the liquid has been absorbed.
8. Discard any mussels and clams that have failed to open. Serve the paella straight from the pan, garnished with lemon wedges