Categories: Mexican, Pork, Seafood
Yield: 6 servings
1/3 c Extra-virgin olive oil
1 lb Lean pork spareribs, cut
1 lb Chorizo (found in Mexican
-markets) or other spicy
4 To 6 cloves fresh garlic,
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
1 cn (4 to 6 ounces) black or
Heat the olive oil in the paella pan or Dutch oven over medium heat,
Add the spareribs and brown them all over. Remove and set aside.
Remove the casings from the chorizo, add it to the oil and brown it,
crumbling it as it browns. Add the garlic, water, salt, pepper and
tomatoes. Put the ribs back in the pan. Reduce heat and simmer for 20
Meanwhile, wash the clams, shrimp and lobster under running water.
Remove the shells and veins from the shrimp. Cut the lobster into
Slowly add the rice to the simmering mixture. Cook 20 minutes,
stirring occasionally. Add the clams, prawns and lobster. Cook 5
minutes more. Add the cilantro, peas and olives and cook for about 10
minutes, or until the rice is tender. Serve immediately.
Roberto Garcia owns Garcia's Gourmet in Watsonville (Ca.), which makes
Mexican specialty food from old family recipes.
Roberto Garcia writing in the San Jose Mercury News, 5/19/93.