DUTCH OVEN PAELLA (pah-yeh-ah)
Ingredients
8 clams, washed
4 rock lobsters, washed
12 shrimp, washed
12 chicken legs or thighs
½ lb sausage links sliced
1 med onion, chopped
1 bell pepper, cleaned and sliced
2 lg garlic clove, chopped
¼ cup canola or olive oil
3 small tomatoes, chopped
3 cup water
2 can chicken broth
3 cups rice
1½ tsp saffron
1½ tsp oregano
½ tsp pepper
½ tsp salt
¼ lb pearl onions
1 small can artichoke hearts
½ cup frozen peas
1/8 cup sliced olives
Procedure
Pour oil into a heated 14" dutch oven, cook chicken & sausage for about 15 minutes. Remove chicken & sausage from the dutch oven. Add garlic, onion, peppers, and tomatoes. Cook until tender. Place the chicken & sausage back into oven. Add water, broth, and spices heat to boiling and simmer for 15 - 20 minutes. Add rice, continue to simmer for 15 minutes. Crack the lobster shells down the back using a knife. Place lobsters on top center of the paella, then arrange the shrimp, clams, artichoke hearts, olives, pearl onions and peas on top of the paella around the lobsters, and do not stir after clams are placed on top. Cover and cook for 20 - 25 minutes using top and bottom heat. Remove from bottom heat after 10 - 15 minutes, if rice is cooked and soft. Clams should have opened by the time this dish is finished cooking.
Ingredients
8 clams, washed
4 rock lobsters, washed
12 shrimp, washed
12 chicken legs or thighs
½ lb sausage links sliced
1 med onion, chopped
1 bell pepper, cleaned and sliced
2 lg garlic clove, chopped
¼ cup canola or olive oil
3 small tomatoes, chopped
3 cup water
2 can chicken broth
3 cups rice
1½ tsp saffron
1½ tsp oregano
½ tsp pepper
½ tsp salt
¼ lb pearl onions
1 small can artichoke hearts
½ cup frozen peas
1/8 cup sliced olives
Procedure
Pour oil into a heated 14" dutch oven, cook chicken & sausage for about 15 minutes. Remove chicken & sausage from the dutch oven. Add garlic, onion, peppers, and tomatoes. Cook until tender. Place the chicken & sausage back into oven. Add water, broth, and spices heat to boiling and simmer for 15 - 20 minutes. Add rice, continue to simmer for 15 minutes. Crack the lobster shells down the back using a knife. Place lobsters on top center of the paella, then arrange the shrimp, clams, artichoke hearts, olives, pearl onions and peas on top of the paella around the lobsters, and do not stir after clams are placed on top. Cover and cook for 20 - 25 minutes using top and bottom heat. Remove from bottom heat after 10 - 15 minutes, if rice is cooked and soft. Clams should have opened by the time this dish is finished cooking.
