Paella panamanian style

Yield: 1 Servings

3 lb Chicken -- Cut Up      4 ea Pork Chops -- Cut In Small Cubes
2 ea 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 ea 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