Name: Paella a la Alicantina
Ingredients: 7 tb Good olive oil; 3 md Green peppers, chopped; 3 Cloves garlic, peeled and minced; 3 Tomatoes, peeled and chopped; 8 Young, tender artichokes, chopped; 1 lb Rice; Saffron; Sweet (Spanish) paprika; 1 Qt. water; 1 lb Pork, diced

Here is the Son of God, who in less than three years achieved far more than kings and generals had ever achieved in a thousand years, taking time out. Why? Well, He knew His needs and limitations – even He couldn’t work twenty-four hours a day seven days a week – and neither can we. But also He could have the confidence to do this because of His quiet, serene knowledge that His time was in His Father’s hands, that He wasn’t going to change the world by one endless round of activity, but by doing things in God’s time in God’s way.

Melvin Tinker

CATEGORY	CUISINE	TAG	YIELD
Meats	Spanish	Spanish, Pork	6	Servings

INGREDIENTS

7	tb	Good olive oil
3	md	Green peppers, chopped
3		Cloves garlic, peeled and minced
3		Tomatoes, peeled and chopped
8		Young, tender artichokes, chopped
1	lb	Rice
		Saffron
		Sweet (Spanish) paprika
1		Qt. water
1	lb	Pork, diced

INSTRUCTIONS

Salt Heat the oil in a large skillet and fry the peppers lightly and
quickly to avoid burning them. Set them aside. In the same oil, fry the
rice. Continue cooking, without stirring, until the rice is half done, then
reduce the heat and cook slowly until finished. This rice should be cooked,
dry and have the grains separate (rather than stuck together).

A Message from our Provider:

“Better to face the truth now, than after death”