Title: Paella Panamanian Style
Categories: Poultry Seafood Ethnic
Yield: 1 Servings

3	lb	Chicken -- Cut Up
4		Pork Chops -- Cut In Small
		Cubes
2		Lobsters
1	lb	Squid -- Sliced
1 1/2	lb	Small Shrimp
3	lb	Small Clams -- Sliced
2	lb	Pork Sausage -- Cut In Small
		Pieces
2	lb	Sausage -- Spanish Or
		Italian
1/2	lb	Razor Clams -- Or
		Longorones
4	lg	Onion -- Minced
4		Green Peppers -- Minced
5		Cloves Garlic -- Minced
3		Fresh Tomatoes -- Or 1 Can
1	cn	Tomato Paste
1	cn	Tomato Sauce
1	cn	Chick Peas
		Salt -- To Taste
		Pepper -- To Taste
		Parsley -- To Taste
		Scallions -- To Taste
6	tb	Oil
5	c	Rice
1/2		Jar Stuffed Olives

Cut and fry the chicken well. Make a sauce with 1 1/2 onions, 1 1/2 green peppers, 1 1/2 tomatoes, cut up, and 3 cloves of garlic. Add 1 cup water and chicken. gook on a low heat. Seperately, fry the sausage in small pieces and the pork chops. Boil the lobsters and shrimp and peel them. Clean and slice clams and squid. Make a sauce with 1 1/2 onion, 1 1/2 green pepper, 1 1/2 tomatoes and the liquid from the Chick Peas. Separate the meat from the bones of all meats and cook the clams with the scallions and parsley.

Make sauce with the remaining onion, scallion, finely chopped green pepper, tomato paste and tomato sauce.

Wash the rice well (3 times) and in a large, deep pot, put 6 tablespoons oil and fry the rice. Add the liquid the seafoods were cooked in (about 5 cups). Add sausage, boneless chicken and pork with their sauces, whole shrimp, lobster sliced into small pieces, clams and squid and mussels in their sauce. Also, add the sauce made with the remaining onion, scallion, finely chopped green pepper, tomato paste and tomato sauce. Add the Chick peas and olives. Cook at a high heat for 10 minutes; then cover pot and cook at a low heat for 45 minutes. When ready to serve, decorate with strips of green peppers and olives.

Recipe By : Georgina C. de Young

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