ENTREE with SEAFOOD -- Paella Special

Submitted by: jej
Last Updated: 5/29/2010

A very special entree. Be sure to read recipe thoroughly.

PAELLA SPECIAL ... from Restaurante Bajamar, Madrid, Espana

The front cover of this book, "Spanish American-Cookbook," presented by the American Women's Club of Madrid, features a close-up photo of this dish, and it is magnificent, laden with seafood. The back cover photo was taken inside the restaurante featuring a small service table covered with hand-embroidered table cloth, upon which are many mouth-watering dishes, including the Paella Special.

These folks skip the chicken and go with lobster!! LOL

1/8 quart oil
1 medium tomato
1 lb. peeled shrimp
1 lb. prawns
3/4 lb. large shrimp
12 mussels
20 small clams
2 lobsters, cut in half
1 lb. rice
3 cups water or fish broth
Zaffron (sic)(a pinch)
1 small can red pimentos
1 small can small peas
1 T. salt
2 cloves garlic
8 large prawns (whole)

Heat the oil, and place well-chopped garlic, when slightly brown add the seafood, all peeled and as it is sauteed, add the rice, tomato, and zaffron (sic), the latter mashed and dissolved in a bit of water; simmer a few seconds and add the water or broth and mix well. Place the lobster on top, and the rest of the whole seafood, the pimentos, and peas place in moderate oven 20 minutes, covered so it will not burn. Garnish with lemon slices.

The best pan for making this dish is the paellera, but if not available a large shallow pan will do.

NOTE: I copied the directions exactly as written. For additional instructions, please read the recipe for PAELLA submitted by Carmen Goodwin. She is much more thorough in addressing the method of preparation, and her recipe is a more traditional one. Carmen's recipe includes chicken as as well as a different variety of seafood -- probably more available, and producing a much less pricey, but still "oh-so-delicious" dish.