Paella Cienfuegos

Paella Cienfuegos

2 pounds raw shrimp, unshelled
3/4 cup olive oil
2 1/2 pound to 3 pounds of a broiler-fryer chicken, cut into serving pieces
1/2 pound lean pork, cut into small cubes
1/2 pound chorizo (spanish saugasge) or spicy Italian sausage, sliced
3 cups chopped onion
3 medium garlic cloves, minced
2 cups raw rice
1 teaspoon Spanish saffron
6 cups hot rich chicken stock
4 medium tomatoes, peeled and chopped
6 to 8 frozen artichoke hearts, thawed and halved
1 1/2 pounds small lobster, cooked
12 fresh clams in scrubbed shells
1 teaspoon whole capers
2 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon coriander
3/4 teaspoon oregano
2 cup cooked tiny peas
1 7-ounce can or jar chopped pimientos, drained
1 large can asparagus spears, drained
2 tablespoons minced fresh parsley

In a large heavy skillet heat the olive oil. Saute' the chicken pieces until golden brown. Remove chicken with slotted spoon and keep warm. Add pork cubes and choirzo sliced and saute' until lightly browned. Remove with slotted spoon and keep warm. Add more oil to skillet if necesary and saute' onion and garlic until transparent but not browned. Add rice and saute stirring constnatly until it is golden. Add saffron and hot chicken stock (broth or bouillon). Cook over very low heat, stirring often, until all of the liquid is absorbed.

In a large casserole with cover which has been well oiled, place the chicken, pork and chorizo. Add the rice from the skillet, tomatoes, artichoke hearts unshelled shrimp, chunks of lobster (shell and all), clams in their shells and capers. Stir in a mixture of salt, pepper and coriander and oregano. Stir with care to arrange everything through the rice in the casserole; cover and cook to 350 f. oven 45 minutes. Then mix peas and pimentos carefully through casserole and return to oven for 15 minutes. Serve the paella in its casserole at the table, attractively garnished with asparagus spears and sprinkled with parsley.