*  Exported from  MasterCook  *

               Paella De Marisco (Seafood and Rice)(spain)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Casseroles                       Crepes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can (5 oz.)   lobster
   6      to 8          clams in the shell
     1/2  teaspoon      saffron shreds, or use turmeric
     1/4  cup           hot water
   2      tablespoons   oil
     1/2  cup           onion, chopped
     1/4  cup           chopped celery
   1      clove         garlic, minced
   1 1/2  cups          rice
   3      cups          chicken broth
   2      teaspoons     salt
     1/2  teaspoon      oregano
     1/4  teaspoon      pepper
   2                    pimientos, chopped
   2      cups          cooked peas
   1      pound         cooked shrimp, shelled and deveined

Drain lobster and separate pieces, removing any small bones.
Scrub clams and place in covered kettle with about 1 inch of water. 
Soften saffron in hot water.  Heat oil in a large saucepan, 
Add onion, celery, and garlic. Cook over low heat until onion is tender.  A
dd rice and cook, stirring until lightly browned. Add chicken broth and salt  
Add saffron water, poured though fine strainer to remove saffron shreads 
(omit this step if using turmeric) Bring liquid to a boil. Cover. 
Cook over low heat for about 15 minutes, or until liquid is absorbed. 
Steam clams for about 5 minutes, or until they open.
 Stir oregano, pepper, pimiento, and peas into rice arrange rice, shrimp, lobster
 and clams in shell in buttered oven proof casserole. cover. 
Heat in oven at 350 deg for 10 minutes.  serves 3-6

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