Paella

Name: Paella
Yield: Serves 12
Cuisine: Puerto Rican
Ingredients: 2 fresh limes; 1 box (10 ounce) frozen alcachofas (artichoke hearts); 1 box (10 ounce) frozen alcachofas (artichoke hearts); 1 box (10 ounce) frozen green peas; 1 can (10½ ounces) asparagus tips; 1 can (7 ounces) pimientos; 3 tablespoons salt; 3 quarts (12 cups) water (including drained liquid from cans included in B); 2 pounds frozen raw shrimp tails, medium size, with shells; 2 pounds frozen raw shrimp tails, medium size, with shells; 2 cans (4¼ ounces each) berberechos (cockles); 2 cans (4¼ ounces each) berberechos (cockles); 2 cans (10 ounces each) almejas (clams); 2 cans (10 ounces each) almejas (clams); 1 teaspoon fresh lime juice; 2 teaspoons salt; 3 cans (4¼ ounces each) mejillones (mussels); 3 cans (4¼ ounces each) mejillones (mussels); 2 pounds chicken pieces; ½ pound fresh string beans, trimmed and cut into ½-inch pieces; 4 cups long grain rice; 1 pound frozen lobster tail meat, without shells; 1 pound frozen lobster tail meat, without shells; 1/16 ounce (½ teaspoon) azafrán (saffron threads); 1/16 ounce (½ teaspoon) azafrán (saffron threads); 2 tablespoons pimentón (paprika); 2 tablespoons pimentón (paprika); 2 onions, peeled, finely chopped; 2 green peppers, seeded, finely chopped; 2 tomatoes, finely chopped

Preparation info

Serves
12

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

2 pounds chicken pieces
2 teaspoons salt
1 te

Americas
Main course
Puerto Rico
Caribbean

Method

Cut chicken pieces in half, wash, dry, and season with salt and lime juice included in A.
Drain cans included in B and measure the drained liquid. Add enough water to measure 3 quarts (12 cups) and reserve. Reserve contents of cans.
In a large pot, bring to a brisk boil reserved liquid, together with salt included in B. Wash shrimps carefully,