Paella
| Yield: | 6 Servings |
| Categories: | Meats, Fish |
| Stephen Ceideburg | ||
| 1/3 | c | Extra-virgin olive oil |
| 1 | lb | Lean pork spareribs, cut apart |
| 1 | lb | Chorizo (found in Mexican markets) or other spicy sausage |
| 4 | To 6 cloves fresh garlic, minced | |
| 6 | c | Water |
| 2 | ts | Salt |
| 1/2 | ts | Pepper |
| 4 | lg | Tomatoes, cut into wedges |
| 2 | c | Uncooked rice |
| 24 | sm | Clams in shells |
| 1 | lb | Jumbo shrimp |
| 1 | lb | Lobster tails |
| 1/3 | c | Fresh cilantro |
| 1 | c | Peas, fresh, canned or frozen) |
| 1 | cn | (4 to 6 ounces) black or green olives |
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