Paella

Jumping for joy!!!

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If you like seafood, this is to-die-for!

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1/4 c. olive oil

2 boneless chicken breasts cubed 1"

1/2 lb. chorizo -- or pork sausage 1" cubes

1 lb. boneless pork -- 1" cubes

1 lrg. onion -- finely chopped

1 gr. pepper -- thin strips

1/4 lb. mushrooms -- sliced

2 clv. garlic -- crushed

1/4 tsp. saffron powder

1 pinch oregano --

salt and pepper to taste

3 c. long grain rice (uncle Ben's)

8 c. chicken stock (3 cans broth +2 cans water+)

1/4 c. brandy

1/2 lb. snapper or halibut cubed and OR

1/2 lb. scallops

1/2 lb. raw prawns -- peeled OR sm. shrimp

1 1/2 c. frozen peas

2 med. tomatoes -- peeled and cubed

12 clams in the shell

crab claws if available

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Early in the morning or the night before, heat olive oil in a pan, sauté the chicken, sausage and pork until golden. Set aside. Then sauté onions, green peppers and mushrooms, adding more oil if necessary. Add garlic, saffron, oregano and rice and stir for about 5 min. Blend with the meats and refrigerate.

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Half an hour before guests arrive, heat oven to 400 deg. Add stock, brandy and fish or scallops to the meat and rice mixture in your large pan; (I use an electric wok and don't us the oven) Use a large oven proof skillet or shallow open pan. Bring to a boil, cover with foil and put into the oven. Bake about 20 min., stir slightly every 5 min.

Then add the prawns or shrimp, stir slightly. Add the peas and tomatoes arrange the clams and crab claws on top. Bake another 5 - 10 min or until the prawns are cooked and the clams open and the stock is just about all absorbed.

Do not overcook this should be moist. Add more stock if needed.

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I have frozen leftovers successfully, although with this type of dish fresh is best.

Spice Islands has saffron (expensive but wonderful), this dish HAS to have it.

Absolutely Wonderful! 8-10

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