Title: Paella Valenciana
Categories: Spanish Entree Seafood Poultry
Yield: 4 Servings

1	/2 c	Olive oil
	1 e	a Onion, chopped
	1 e	a Green pepper, chopped
1	/2 c	Tomatoes, peeled, chopped
	3 c	l Garlic, minced
	1 e	a Bay leaf
1	/2 l	b Pork, cut in chunks
1	/2	Fryer chicken,
:		Cut in four pieces
	1 l	b Lobster, cut in chunks
1	/2 l	b Shrimp, large,
:		Peeled and deveined
	8 e	a Oysters, scrubbed
	8 e	a Scallops, large
	8 e	a Mussels, scrubbed
	4 e	a Clams in shells, scrubbed
	4 e	a Stone crab claws
	1 l	b Red snapper, cut in chunks
	3 c	Seafood stock,
:		Chicken stock or
:		Bottled clam juice
:	p	n saffron
	1 t	Salt
1 1	/2 c	Rice
1	/4 c	White wine
	1 s	m 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

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