Paella

Serves 6-8

1 1/4 lb chicken, cubed
1/2 lb lean pork, cubed
3/8 cup olive oil
1 tsp paprika
1/2 clove of garlic
1 Tbsp minced parsley
1 pimento, chopped
1/2 med onion minced
1/2 tsp saffron (the good stuff)
2 tsp salt
1 quart real chicken broth
2 cups rice (Uncle Ben's is the best)
6 large or 12 small stuffed olives, minced
2 7oz lobster tails, cut in pieces
1/2 lb large shrimp, cut in pieces
1 Tbsp dry sherry
1/2 cup cooked green peas

In dutch oven best for this) brown chicken and pork in 1/4 cup of olive
oil. Sprinkle with paprika and add garlic and a little of the onion while
cooking. Remove chicken and pork from pan. To the pan add the rest of the
oil and onion with the parsley. Cook until the onion is soft. Add the
rice and glaze the rice (if you haven't done this is is a process of sort
of stir frying the rice before you cook it -- similar to what you do with
bulgar -- it usually takes about 5 minutes at medium heat). Return
chicken and pork to the pot. Add the chicken broth, saffron and salt
(ground together with mortar and pestle) and olives. Heat until boiling.
Cover and place in the oven at 350. This will take 30 min to 45 min to
cook depending on the kind of rice that you use and how well your dutch
oven makes use of heat. Steam the shrimp and the lobster. When rice is
done add the lobster, shrimp, sherry and peas. Bake and additional 5-10
minutes.

Variation: Add clams or other shellfish to the mix. Source unknown

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