Paella Valenciana

         Yield: 4 Servings
Categories: Poultry, Main Dishes, Spanish, Seafood

1/2 c Olive oil 1 Onion, chopped 1 Green pepper, chopped 1/2 c Tomatoes, peeled, chopped 3 cl Garlic, minced 1 Bay leaf 1/2 lb Pork, cut in chunks 1/2 Fryer chicken, Cut in four -pieces 1 lb Lobster, cut in chunks 1/2 lb Shrimp, large, Peeled and -deveined 8 Oysters, scrubbed 8 Scallops, large 8 Mussels, scrubbed 4 Clams in shells, scrubbed 4 Stone crab claws 1 lb Red snapper, cut in chunks 3 c Seafood stock, Chicken stock -or Bottled clam juice 1 Pinch of saffron 1 ts Salt 1 1/2 c Rice 1/4 c White wine 1 sm Can petite green peas, (for -garnish) Asparagus (for garnish) Pimientos (for garnish) 1) Pour olive oil in large heavy casserole. Add onions and peppers and fry until just limp. 2) Add tomatoes, garlic and bay leaf. Cook 5 minutes. 3) Add pork and chicken and saute until tender, stir to prevent sticking or burning. 4) Add seafood, stock, saffron and salt. When this boils, add rice. Stir and bring to a second boil. 5) Cover and bake in oven at 350 degrees for 20 minutes. 6) To serve, sprinkle with wine and garnish with peas, asparagus and pimiento.