Paella a la Catalonia

Recipe by Miss Annie
READY IN: 1hr 25mins




  • 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.