INGREDIENTS

INSTRUCTIONS

Heat a paella pan, large skillet, or dutch oven on med. high heat. Add the
olive oil and the chicken and pork, which have been cut into slices 1/4"
thick. Brown the meat and remove from pan. Add the onion, garlic, and
chorizo. Remove when the onion is translucent and the chorizo is browned.
Add the rice, stirring constantly until it is a golden brown color. Add the
wine and allow to come to a boil. Turn the heat down to a simmer. In a
separate saucepan, or in the microwave, heat the chicken broth and add the
paprika and saffron to it. Do this ahead of time. Slowly add the seasoned
broth to the rice and stir well. Add the already cooked meats, onion, and
garlic. Stir again. Arrange the red pepper, sliced in 1/4" thickness around
the edge of the pan, forming a pattern. In between the pepper slices and in
the middle of the pan, place all remaining ingredients. Try to distribute
them evenly so that they form a nice pattern. Sprinkle the peas all over
the top. Cover loosely with aluminum foil and allow to cook until all
moisture is absorbed and the fish is cooked. If you use a paella pan you
will have to keep checking to be sure that the rice on the outer edges is
cooking. If it isn't, gently push the rice towards the center, trying not
to disturb your pattern. Otherwise, allow to cook undisturbed. Discard any
clams (*) or mussels (*) that do not open. * Be sure to clean the clams and
mussels well before using. Discard any that are already open.
Posted to EAT-L Digest 19 Sep 96
Date:    Fri, 20 Sep 1996 08:52:19 -0500
From:    LD Goss <ldgoss@METRONET.COM>

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