PAELLA PANAMANIAN STYLE
Regional style fish meat and rice dish. Unlike it's Spain counter part this recipe is flavored with tomato rather than saffron making it quite different. Any good Mexican pork sausage would do for the Panamanian, and if you can't find a Spanish pork sausage, try an andouille sausage, Italian sausage or chorizo combinations. Anything except American breakfast sausage!
Provided by Steve P.
Categories Stew
Time 2h
Yield 8-12 serving(s)
Number Of Ingredients 24
Steps:
- Cut and fry the chicken well.
- Make a sauce with 1 1/2 onions chopped, 1 1/2 green peppers chopped and 1 1/2 tomatoes cut up.
- Add 1 cup water.
- Cook on a low heat.
- Separately, fry the sausages in small pieces and do the same with the pork chops.
- Boil the lobsters and shrimp and peel them.
- Clean and slice clams and squid.
- Make a sauce with 1 1/2 onions, 1 1/2 green pepper, 1 1/2 tomatoes and liquid from the peas.
- Separate the meat from the bones of all the meat and cook the clams with scallions and parsley.
- 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 its sauce, whole shrimp, lobster sliced into small pieces, clams and squid and mussels in their sauce.
- Also add sauce made with the remaining onion, scallion, finely chopped green pepper, tomato paste and tomato sauce.
- Add the 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 pepper and olives.
Nutrition Facts : Calories 2068.7, Fat 104.1, SaturatedFat 31, Cholesterol 635.5, Sodium 2960, Carbohydrate 137.1, Fiber 9.3, Sugar 13.9, Protein 137.6
EASY PAELLA
An easy to make paella using chorizo, chicken, and shrimp.
Provided by mls
Categories World Cuisine Recipes European Spanish
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
- Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
- Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g
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