Recipe#5817
Title: Paella Panamanian Style
Recipe By : Georgina C. de Young
Paella Panamanian Style
3 lb Chicken -- Cut Up4 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.