Prep 25 mins
Cook 1 hr
From the cookbook "The Art of Spanish Cooking" I have not tried this classic dish yet, but it is in my recipe book to try for a dinner party. Cooking time is an estimate.
- 1 whole chicken breast, boned
- 1⁄4 lb lean pork
- 1 small onion, minced
- 4 tablespoons olive oil
- 3 lobster tails
- 1 large tomatoes, peeled and chopped
- 1 -2 clove garlic, crushed
- 1 pinch saffron
- 1 1⁄2 cups arborio rice
- 1 cup shelled peas or 1 cup chopped green beans
- 1 1⁄2 teaspoons salt
- 12 mussels, well scrubbed
- 2 3⁄4 cups boiling water
- Chop the chicken breast and pork into 1-inch cubes.
- Saute chicken, pork and onion in olive oil until crispy brown.
- Cut each lobster tail in three pieces, right through the shell, cutting away undershell.
- Add lobster, tomato and garlic to chicken and pork, and cook 2 minutes.
- Dissolve saffron in 2 Tbsp.
- boiling water, strain.
- Add saffron with rice, peas, salt and mussels, stir to coat rice with oil.
- Pour on boiling water and again bring to boil, cook over moderately high heat 10 minutes.
- Stir or shake to prevent sticking, cover tightly, keep in a warm place on stove 15 to 20 minutes longer until all liquid is absorbed.
- A very heavy skillet or cast-iron casserole will hold enough heat to complete cooking the rice; with a less heavy pan it may be necessary to have very low heat under it during this last stage- or place skillet or casserole in an oven set at 300ºF.
- Can be cooked entirely in a 10-inch skillet or a similarly sized pan.