🫙 From the Spice Rack
Paella (New York Times Cook Book)
1 One and a half pound -lobster, cooked 1 lb Shrimp 1 Dozen or more small clams 1 qt Mussels 1 One and a half pound chicken 1 ts Oregano 2 Peppercorns 1 Clove garlic, peeled 1 1/2 ...
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Ingredients8 items
Ingredients
- 1one and a half pound
- 1dozen or more small clams
- 1qt mussels
- 1one and a half pound chicken
- 1tsp oregano
- 2peppercorns
- 1Clovegarlic, peeled
- 11/2 ts salt
Directions
- 1
1 One and a half pound -lobster, cooked 1 lb Shrimp 1 Dozen or more small clams 1 qt Mussels 1 One and a half pound chicken 1 ts Oregano 2 P
- 2
Shell and devein shrimp
- 3
Scrub mussels and clams
- 4
Cut chicken into medium sized serving pieces
- 5
Combine oregano, peppercorns, garlic, salt, two Tbsp of the olive oil and the vinegar and mash with back of spoon or with a mortar
- 6
Rub chicken with the mixture
- 7
Heat remaining olive oil in a deep, heavy skillet and brown chicken lightly over moderate het
- 8
Add ham, chorizo, salt pork, onion, green pepper, coriander and capers