Paella (new york times cook book)

1    One and a half pound
           -lobster, cooked
      1 lb Shrimp
      1    Dozen or more small clams
      1 qt Mussels
      1    One and a half pound chicken
      1 ts Oregano
      2    Peppercorns
      1    Clove garlic, peeled
  1 1/2 ts Salt
      6 tb olive oil
      1 ts Vinegar
      2 oz Ham, cut in thin strips
      1    Chorizo (hot Spanish
           -sausage), sliced
      1 oz Salt pork, finely chopped
      1    Onion, peeled and chopped
      1    Green pepper, seeded and
           -chopped
    1/2 ts Ground coriander
      1 ts capers
      3 tb Tomato sauce
  2 1/4 c  Rice, washed and drained
      4 c  Boiling water
      1 ts Saffron
      1 cn Peas, drained
      1 cn Pimientos
 
  Remove meat from the lobster. Shell and devein shrimp. Scrub mussels
  and clams. Cut chicken into medium sized serving pieces. Combine
  oregano, peppercorns, garlic, salt, two Tbsp of the olive oil and the
  vinegar and mash with back of spoon or with a mortar. Rub chicken
  with the mixture.
  Heat remaining olive oil in a deep, heavy skillet and brown chicken
  lightly over moderate het. Add ham, chorizo, salt pork, onion, green
  pepper, coriander and capers. Cook ten minutes over low heat. Add
  tomato sauce and rice and cook 5 minutes. Add boiling water, saffron
  and shrimp. Mix well and cook rapidly, covered, until liquid is
  absorbed, about 20 minutes. With a large spoon, turn rice from top to
  bottom.
  Add lobster meat and peas; cover and cook 5 minutes longer. Steam
  mussels and clams in a little water until their shells open. Heat the
  pimientos and drain. Us the mussels, clams and pimientos as a garnish.