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Puerto Rican Seafood Paella


3 cups parboiled rice, uncooked,
1/4 cup pure olive oil,
12 fresh mussels,
20 fresh clams,
3 lobster tails (4 oz. each),
20 peeled shrimps (size 26-30),
6 cups chicken stock,
1 pinch saffron threads,
1 teaspoon chopped garlic,
1 medium onion, chopped,
2 oz. sun-dried tomatoes, cut to strips,
1 red bell pepper, diced,
1/3 cup dry white wine,
1 cup frozen green peas,
salt and pepper to taste,
2 bay leaves,
2 sprigs of tarragon.


Heat the olive oil in a large paella pan and saute the garlic, onion, peppers and sun-dried tomato for 5 minutes. In the meantime bring the chicken stock with the saffron to a boil and remove from heat. Let it stay for 15 minutes and strain the stock. Discard the saffron threads. Wash the rice in a sieve under cold running water until the water runs clear. Add the rice to the paella pan and saute until translucent. Deglaze with the white wine and add the chicken stock and herbs to the pan. Bring 6 cups of water to a boil in a saucepan and boil the calms for 4 minutes. Add the mussels and boil them together for 4 minutes more. Strain the water and add the mussels and clams to the paella pan. Bring the paella to a simmering. Add the lobster tails (cut in half lengthwise), shrimp and peas after 10 minutes. Simmer for 10-15 minutes more, or until the rice is cooked. Season to taste and serve.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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