Recipe - Paella Valenciana

One half cup Olive oil
1 Onion, chopped
1 Green pepper, chopped
One half cup Tomatoes, peeled, chopped
3 cl Garlic, minced
1 Bay leaf
One half pound Pork, cut in chunks
One half Fryer chicken, Cut in four
pieces
1 pound Lobster, cut in chunks
One half pound Shrimp, large, Peeled and
deveined
8 Oysters, scrubbed
8 Scallops, large
8 Mussels, scrubbed
4 Clams in shells, scrubbed
4 Stone crab claws
1 pound Red snapper, cut in chunks
3 cup Seafood stock, Chicken stock
or Bottled clam juice
1 Pinch of saffron
1 teaspoon Salt
1 One half cup Rice
One fourth cup White wine
1 small Can petite green peas, (for
garnish)
Asparagus (for garnish)
Pimientos (for garnish)

1) Pour olive oil in large heavy casserole. Add onions and peppers 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
Posted to MCRecipe Digest V1 #259

Date: Fri, 25 Oct 1996 23:07:46 0400 (EDT)

From: Bill Camarota gfx4tv@acy.digex.net