PAELLA "A LA VALENCIA" COLUBMIA

By gaster16

Ingredients

• 4 oz. pork loins, cut in chunks
• 6 oz. chicken breast
• 6 ounce peeled and deveined shrimp
• 4 oz. scallops
• 4 oz. calamari rings
• 4 oz. grouper fillet, cut in chunks
• 6 clams Little Necks
• 6 fresh mussels
• 1 onion, julienne cut
• 1 green pepper, cut in strips
• 4 garlic cloves, minced
• 4 oz. extra virgin olive oil
• 1 vine ripe tomato, peeled, seedless and chopped
• 8 oz. white wine
• 1 bay leaf
• 1 pinch saffron
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 20 oz. chicken stock
• 6 oz. green peas cooked
• 6 strips pimentos
• 6 white asparagus spears
• 1 lemon
• 10 oz. uncooked valencia rice

Preparation

Step 1

In a Paella pan, heat the olive oil and saute the pork and chicken. Then, add garlic, bay leaf, onions and green peppers. Saute until onions are transparent. Add white wine, tomatoes, saffron, salt and pepper. Bring to a boil. Then, add rice and chicken stock and bring to a boil. Add seafood and cover the paella and bake in oven at 350 degrees for 20 minutes. Garnish with peas, pimentos, asparagus and lemons.