Paella Panamanian Style

* Exported from MasterCook *

Paella Panamanian Style

Recipe By : Georgina C. de Young
Serving Size : 1 Preparation Time :0:00
Categories : Apples Meat Pies
Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Pounds Chicken -- Cut Up
4 Pork Chops -- Cut In Small Cubes
2 Lobsters
1 Pound Squid -- Sliced
1 1/2 Pounds Small Shrimp
3 Pounds Small Clams -- Sliced
2 Pounds Pork Sausage -- Cut In Small Pieces
2 Pounds Sausage -- Spanish Or Italian
1/2 Pound Razor Clams -- Or Longorones
4 Large Onion -- Minced
4 Green Peppers -- Minced
5 Cloves Garlic -- Minced
3 Fresh Tomatoes -- Or 1 Can
1 Can Tomato Paste
1 Can Tomato Sauce
1 Can Chick Peas
Salt -- To Taste
Pepper -- To Taste
Parsley -- To Taste
Scallions -- To Taste
6 Tablespoons Oil
5 Cups Rice
1/2 Jar Stuffed Olives

Cut and fry the chicken well. Make a sauce with 1 1/2 onions, 1 1/2 green peppe
rs, 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 lobste
rs 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, tom
ato paste and tomato sauce.

Wash the rice well (3 times) and in a large, deep pot, put 6 tablespoons oil an
d 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 sli
ced into small pieces, clams and squid and mussels in their sauce. Also, add th
e sauce made with the remaining onion, scallion, finely chopped green pepper, t
omato paste and tomato sauce. Add the Chick peas and olives. Cook at a high hea
t for 10 minutes; then cover pot and cook at a low heat for 45 minutes. When re
ady to serve, decorate with strips of green peppers and olives.





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