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Paella Valenciana

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      Title: PAELLA VALENCIANA
 Categories: Spanish, Maindish, Seafood, Poultry
      Yield: 4 Servings
 
 
      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
  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   ~0400 (
 
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