Paella (New York Times Cook Book) Recipe

• 1 x One and a half lb. lobster, cooked
• 1 lb Shrimp
• 1 doz or possibly more small clams
• 1 quart Mussels
• 1 x One and a half lb. chicken
• 1 tsp Oregano
• 2 x Peppercorns
• 1 x Clove garlic, peeled
• 1 1/2 tsp Salt
• 6 Tbsp. Extra virgin olive oil
• 1 tsp Vinegar
• 2 ounce Ham, cut in thin strips
• 1 x Chorizo (warm Spanish sausage), sliced
• 1 ounce Salt pork, finely minced
• 1 x Onion, peeled and minced
• 1 x Green pepper, seeded and minced
• 1/2 tsp Grnd coriander
• 1 tsp Capers
• 3 Tbsp. Tomato sauce
• 2 1/4 c. Rice, washed and liquid removed
• 4 c. Boiling water
• 1 tsp Saffron
• 1 can Peas, liquid removed
• 1 can Pimientos

Directions