Title: Walsh Family Paella
Categories: Chicken Seafood Spanish Pork
Yield: 8 Servings

1/4	c	Dry white wine
1		2 pinches
		Turmeric
1/4	c	Olive oil
1	sm	Chicken, boned -- cut in
		Pieces
1/2	lb	Chorizo -- 1/4" slices
1	lb	Pork loin -- 1" cubes
1	md	Maui onion -- chopped
2		3 cloves
3	c	Chicken stock
1 1/2	c	Rice -- uncooked
2	lg	Tomatoes, peeled, seeded --
		Chopped
2	tb	Fresh parsley -- minced
2	ts	Salt
1	tb	Paprika
		Fresh ground black pepper --
		To taste
1		2 dashes
1 1/2		Dozen
		Scrubbed
1	lb	Fresh shrimp, peeled --
		Deveined, rinsed
1		10 oz pkg
1	sm	Jar
		Chopped
		Saffron -- OR ground
		Garlic -- minced
		Ground red pepper
		Clams or mussels --
		Frozen peas -- thawed
		Pimiento -- drained,

Crush saffron and combine it with wine in a small bowl. Heat oil in paella pan (or oversized, deep chicken fryer) until hot. Cook chicken over medium heat until brown on all sides. Remove chicken. Brown the chorizo and pork, turning them until they are nicely browned. Remove and set aside with chicken. Cook onion and garlic until onion is tender; drain excess oil from pan and stir in stock, rice, tomatoes, parsley, salt, paprika, pepper, red pepper and saffron mixture. Add chicken, pork and chorizo and bring to a boil. Reduce heat, cover and simmer 20 minutes. Stir shrimp and clams into the chicken/pork/chorizo/rice mixture. Cover and simmer 5 minutes. Add peas; cover and heat until hot, 5 to 10 minutes. Garnish with pimiento. NOTE We love to serve this with Portuguese sweet bread or crusty French or Italian bread. You need no other accompaniment. This is delicious.

Recipe By : Molly Walsh

From: Mollywalsh@juno.Com Date: Sun, 8 Dec 1996 18:48:15 Pst

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