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Paella valenciana

Yield: 4 Servings

Ingredients:

• 1/2 c Olive oil
• 1 ea Onion chopped
• 1 ea Green pepper chopped
• 1/2 c Tomatoes peeled chopped
• 3 cl Garlic minced
• 1 ea Bay leaf
• 1/2 lb Pork cut in chunks
• 1/2 Fryer chicken : Cut in four pieces
• 1 lb Lobster cut in chunks
• 1/2 lb Shrimp large : Peeled and deveined
• 8 ea Oysters scrubbed
• 8 ea Scallops large
• 8 ea Mussels scrubbed
• 4 ea Clams in shells scrubbed
• 4 ea Stone crab claws
• 1 lb Red snapper cut in chunks
• 3 c Seafood stock : Chicken stock or : Bottled clam juice : pn saffron
• 1 t Salt
• 1 1/2 c Rice
• 1/4 c White wine
• 1 sm Can petite green peas : (for garnish) : Asparagus (for garnish) : Pimientos (for garnish)
• 1) Pour olive oil in large heavy casserole. Add onions and peppers

Instructions:

and fry until just limp. 2) Add tomatoes garlic and bay leaf. Cook 5 minutes. 3) Add pork and chicken and saute until tender stir to prevent sticking or burning. 4) Add seafood stock saffron and salt. When this boils add rice. Stir and bring to a second boil. 5) Cover and bake in oven at 350 degrees for 20 minutes. 6) To serve sprinkle with wine and garnish with peas asparagus and pimiento. Source: Columbia Restaurant Tampa FL Recipe By : From: Bill Camarota

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