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home > recipes > meat > panamanian paella
Hi All, Here is a Paella I found in Panama. I found it very good. Lloyd * Exported from MasterCook * Paella Panamanian Style Recipe By : Georgina C. de Young Serving Size : 1 Preparation Time :0:00 Categories : 2C Chicken Fish Latin Panama Pork Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Pounds Chicken -- Cut Up 4 Each Pork Chops -- Cut In Small Cubes 2 Each Lobsters 1 Pound Squid -- Sliced 1 1/2 Pounds Small Shrimp 3 Pounds Small Clams -- Sliced 2 Pounds Pork Sausage -- Cut In Small Pieces 2 Pounds Sausage -- Spanish Or Italian 1/2 Pound Razor Clams -- Or Longorones 4 Large Onion -- Minced 4 Each Green Peppers -- Minced 5 Cloves Garlic -- Minced 3 Fresh Tomatoes -- Or 1 Can 1 Can Tomato Paste 1 Can Tomato Sauce 1 Can Chick Peas Salt -- To Taste Pepper -- To Taste Parsley -- To Taste Scallions -- To Taste 6 Tablespoons Oil 5 Cups Rice 1/2 Jar Stuffed Olives Cut and fry the chicken well. Make a sauce with 1 1/2 onions, 1 1/2 green peppers, 1 1/2 tomatoes, cut up, and 3 cloves of garlic. Add 1 cup water and chicken. gook on a low heat. Seperately, fry the sausage in small pieces and the pork chops. Boil the lobsters and shrimp and peel them. Clean and slice clams and squid. Make a sauce with 1 1/2 onion, 1 1/2 green pepper, 1 1/2 tomatoes and the liquid from the Chick Peas. Separate the meat from the bones of all meats and cook the clams with the scallions and parsley. Make sauce with the remaining onion, scallion, finely chopped green pepper, tomato paste and tomato sauce. Wash the rice well (3 times) and in a large, deep pot, put 6 tablespoons oil and fry the rice. Add the liquid the seafoods were cooked in (about 5 cups). Add sausage, boneless chicken and pork with their sauces, whole shrimp, lobster sliced into small pie ces, clams and squid and mussels in their sauce. Also, add the sauce made with the remaining onion, scallion, finely chopped green pepper, tomato paste and tomato sauce. Add the Chick peas and olives. Cook at a high heat for 10 minutes; then cover pot and cook at a low heat for 45 minutes. When ready to serve, decorate with strips of green peppers and olives. - - - - - - - - - - - - - - - - - - --=====================_836720008==_ Content-Type: text/plain; charset="iso-8859-1" Content-Transfer-Encoding: 8bit .-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-. Metrologist Lloyd A. Carver | lloyd2@mindspring.com P.O. Box 194 | lloydc@hiwaay.net Prattville, AL 36067 | Ham Radio KB3VQ Fax: 334-244-0826 | Voice: 334-244-0831 ¡¡Saludos y hasta luego!! -.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.- --=====================_836720008==_--

Panamanian Paella


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keyword: panamanian
keyword: paella
ethnicity: central american
recipes for meat
recipes by lloyd2
Email Address:
(posted February 9, 1998)

Hi All,

Here is a
Paella I found in Panama. I found it very good.

Lloyd

* Exported from MasterCook *

Paella Panamanian Style

Recipe By : Georgina C. de Young
Serving Size : 1 Preparation Time :0:00
Categories : 2C
Chicken
Fish Latin
Panama
Pork
Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Pounds
Chicken -- Cut Up
4 Each
Pork Chops -- Cut In Small Cubes
2 Each Lobsters
1 Pound
Squid -- Sliced
1 1/2 Pounds Small
Shrimp
3 Pounds Small Clams -- Sliced
2 Pounds
Pork Sausage -- Cut In Small Pieces
2 Pounds
Sausage -- Spanish Or Italian
1/2 Pound Razor Clams -- Or Longorones
4 Large
Onion -- Minced
4 Each
Green Peppers -- Minced
5 Cloves
Garlic -- Minced
3 Fresh Tomatoes -- Or 1 Can
1 Can
Tomato Paste
1 Can
Tomato Sauce
1 Can Chick Peas
Salt -- To Taste
Pepper -- To Taste
Parsley -- To Taste
Scallions -- To Taste
6 Tablespoons Oil
5 Cups
Rice
1/2 Jar Stuffed Olives

Cut and
fry the chicken well. Make a sauce with 1 1/2 onions, 1 1/2 green peppers, 1 1/2 tomatoes, cut up, and 3 cloves of garlic. Add 1 cup water and chicken. gook on a low heat.

Seperately,
fry the sausage in small pieces and the pork chops. Boil the lobsters and shrimp and peel them. Clean and slice clams and squid. Make a sauce with 1 1/2 onion, 1 1/2
green pepper, 1 1/2 tomatoes and the liquid from the Chick Peas. Separate the
meat from the bones of all meats and cook the clams with the scallions and
parsley.

Make
sauce with the remaining onion, scallion, finely chopped
green pepper, tomato paste and tomato sauce.

Wash the
rice well (3 times) and in a large, deep
pot, put 6 tablespoons oil and fry the rice. Add the liquid the seafoods were cooked in (about 5 cups). Add sausage, boneless chicken and pork with their sauces, whole shrimp, lobster sliced into small pie
ces, clams and
squid and mussels in their sauce. Also, add the sauce made with the remaining onion, scallion, finely chopped
green pepper, tomato paste and tomato sauce. Add the Chick peas and olives. Cook at a high heat for 10 minutes; then cover pot and
cook at a low heat for 45 minutes. When ready to serve, decorate with strips of
green peppers and olives.

- - - - - - - - - - - - - - - - - -


--=====================_836720008==_
Content-Type: text/plain; charset="iso-8859-1"
Content-Transfer-Encoding: 8bit

.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.
Metrologist
Lloyd A. Carver | lloyd2@mindspring.com
P.O. Box 194 | lloydc@hiwaay.net
Prattville,
AL 36067 | Ham Radio KB3VQ
Fax: 334-244-0826 | Voice: 334-244-0831
¡¡Saludos
y hasta luego!!
-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-

--=====================_836720008==_--



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