*  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       cl           Garlic -- minced
   3                    Fresh tomatoes -- or 1 can
   1       cn           Tomato paste
   1       cn           Tomato sauce
   1       cn           Chickpeas
                        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 chickpeas.
  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 chickpeas 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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