*  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.
 
 
 
 
 
                    - - - - - - - - - - - - - - - - - -