Paella Garcia

• 1/3 c Extra-virgin olive oil
• 1 lb Lean pork spareribs, cut apart 1 lb Chorizo
• 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

1. Heat the olive oil in the paella pan or Dutch oven
2. over medium heat, Add the spareribs and brown them all
3. over. Remove and set aside. Remove the casings from
4. the chorizo, add it to the oil and brown it, crumbling
5. it as it browns. Add the garlic, water, salt, pepper
6. and tomatoes. Put the ribs back in the pan. Reduce
7. heat and simmer for 20 minutes.
8. Meanwhile, wash the clams, shrimp and lobster under
9. running water. Remove the shells and veins from the
10. shrimp. Cut the lobster into 1-inch sections.
11. Slowly add the rice to the simmering mixture. Cook 20
12. minutes, stirring occasionally. Add the clams, prawns
13. and lobster. Cook 5 minutes more. Add the cilantro,
14. peas and olives and cook for about 10 minutes, or
15. until the rice is tender. Serve immediately.
16. Roberto Garcia owns Garcia's Gourmet in Watsonville
17. (Ca.), which makes Mexican specialty food from old
18. family recipes.
19. Roberto Garcia writing in the San Jose Mercury News,
20. 5/19/93.

extravirgin olive oil, pork spareribs, garlic, water, salt, pepper, tomatoes, rice, in shells, jumbo shrimp, lobster, fresh cilantro, black

Taken from www.epicurious.com/recipes/member/views/paella-garcia-1215719 (may not work)