*  Exported from  MasterCook  *
 
                          Paella Panamanian Style
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chicken                          Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Chicken -- Cut Up
    4       ea           Pork Chops -- Cut In Small
                         Cubes
    2       ea           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       ea           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.
   gook on a low heat. Seperately, 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
  
 
 
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