Paella Garcia

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   Heat the olive oil in the paella pan or Dutch oven

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   over medium heat, Add the spareribs and brown them all

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   over. Remove and set aside. Remove the casings from

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   the chorizo, add it to the oil and brown it, crumbling

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   it as it browns. Add the garlic, water, salt, pepper

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   and tomatoes. Put the ribs back in the pan. Reduce

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   heat and simmer for 20 minutes.

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   Meanwhile, wash the clams, shrimp and lobster under

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   running water. Remove the shells and veins from the

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    shrimp. Cut the lobster into 1-inch sections.

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    Slowly add the rice to the simmering mixture. Cook 20

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    minutes, stirring occasionally. Add the clams, prawns

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    and lobster. Cook 5 minutes more. Add the cilantro,

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    peas and olives and cook for about 10 minutes, or

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    until the rice is tender. Serve immediately.

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    Roberto Garcia owns Garcia's Gourmet in Watsonville

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    (Ca.), which makes Mexican specialty food from old

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    family recipes.

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    Roberto Garcia writing in the San Jose Mercury News,

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    5/19/93.

* Per serving · 4 servings · Values may vary.

No additional tips available.