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Paella Rio Mar Recipe

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This recipe for Paella Rio Mar, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Molly Surrena
Added: Saturday, July 4, 2009


1/4 c light olive oil
1 med yellow onion, peeled & diced
1 yellow bell pepper, seeded & diced
4 garlic cloves, peeled & chopped
3 c parboiled long grain rice
4 1/1 to 5 c boiling chicken stock
Generous pinch of saffron, soaked in an additional 1 c boiling chicken stock
2 t salt
1/2 t black pepper
12 mussels in shells, cleaned
12 clams in shells, cleaned
1/2 c water or white wine
1 lb med shrimp, peeled and cleaned(save shells for broth)
4 lobster tails, shelled and cut into small pieces
(save shells for broth)
1 c frozen tiny green peas, thawed
1 can diced tomatoes, drained well
1 6-ounce jar pimentos, drained and cut into strips

Heat oil in a paella pan or Dutch oven. Saute the onion, pepper & garlic over medium heat for 5 minutes. Stir in rice and mix well. Add stock to cover then add the cup with saffron. Add salt & pepper. Bring the rice to a boil.
In a large pot, steam the clams and mussels in water or wine; drain set aside. Add the shrimp, lobster, peas to rice and mix well. Reduce heat and simmer for 20 minutes or until rice is cooked. Mix the tomatoes, clams & mussels into rice just before serving. Transfer the paella to a platter and garnish with pimento strips.

Personal Notes:
Personal Notes:
Main course for Molly's Caribbean cuisine




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