Name: Paella Alla Valenciana
Ingredients: 8 c Chicken stock; 1/2 ts Saffron; 1/2 c Extra virgin olive oil; 1 Rabbit; cut in 8 pieces; 8 Chicken thighs; 1 lb Chorizo; in 8 pieces; 1 Spanish onion; in 1/2" dice; 1 Red bell pepper; in 1/2" dice; 1 Green bell pepper; in 1/2" dice; 10 Cloves garlic; thinly sliced; 4 Tomatoes; in 1/2" cubes; Juice and seeds reserved; 3 tb Spanish paprika; 1/2 c Peas; shucked; 1/2 c Romano wax beans; in 1" lengths; 2 Pimentos roasted; in 1/2" strips; 3 c Short grain Spanish; or Italian arborio rice; 24 Olives; green Valencians

A spiritual kingdom requires a spiritual nature, and in order to the acquisition of that the natural man must be regenerated (born again), divinely regenerated, for the creature can no more quicken himself than he can give himself a natural being. Why not? Because regeneration is no mere outward reformation, process of education, or even religious cultivation. No, it consists of a radical change of heart and transformation of character, the communication of a gracious and holy principle, producing new desires, new capacities, a new life. The new birth is absolutely imperative, but this is the work of the Spirit of God from the very nature of the case. Birth altogether excludes the idea of any effort or work on the part of the one born, hence it is written “It is the Spirit that quickeneth; the flesh profiteth nothing” (John 6:63).

I.C. Herendeen

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Valencian		6	Servings

INGREDIENTS

8	c	Chicken stock
1/2	ts	Saffron
1/2	c	Extra virgin olive oil
1		Rabbit; cut in 8 pieces
8		Chicken thighs
1	lb	Chorizo; in 8 pieces
1		Spanish onion; in 1/2" dice
1		Red bell pepper; in 1/2" dice
1		Green bell pepper; in 1/2" dice
10		Cloves garlic; thinly sliced
4		Tomatoes; in 1/2" cubes
		Juice and seeds reserved
3	tb	Spanish paprika
1/2	c	Peas; shucked
1/2	c	Romano wax beans; in 1" lengths
2		Pimentos roasted; in 1/2" strips
3	c	Short grain Spanish; or Italian arborio rice
24		Olives; green Valencians

INSTRUCTIONS

Heat chicken broth with saffron to a boil and keep warm. On to an open fire
of grapevine clippings, or a hot grill, or two burners on a stove, place an
18 inch to 22 inch paella pan. Place 1/2 cup oil in pan and heat. Season
the rabbit pieces and chicken, place into pan, brown well and remove. Add
chorizo, onion, green and red pepper, garlic, tomatoes, paprika, peas,
beans, pimentos and stir over medium heat for 4 to 5 minutes. Add rice and
stir it around for 3 to 4 minutes. Add all chicken stock and place in
rabbit and chicken pieces and olives and cook without stirring until rice
is done and liquid is absorbed, about 20 minutes. Serve hot and now.
Recipe by: MEDITERRANEAN MARIO #ME1A37
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 26, 1998

A Message from our Provider:

“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”