Seafood Paella

Paella may quite possibly be one of my all-time favorite dishes. Seafood, chorizo sausage, chicken and Saffron rice, simmered in a spicy tomato and white wine sauce... does life get any better than this?

1. Heat in a large paella pan:
One cup olive oil

2. Then add:
4 pieces of Chicken
1/2 can diced tomatoes

3. Fry until nearly cooked through, then add:
1 chorizo (Spanish sausage), sliced
One medium onion, diced
One cup white wine that has a few grains of saffron softened in it (if you don't have saffron, you can color the rice with a sprinkle of Turmeric powder)
2 cups water
8 Shrimps(frozen is OK)
8 mussels
8 clams

4. Cook on high for about 20-30 minutes, then add rice as so:
Pour rice into the pan in a "hill" formation. Keep adding rice until it's about an inch past the liquid level in the pot. Then spread the rice around to cook.
Fill the rest of the pot to the top with water and cook about 20 minutes or until water disappears. Check often to ensure the rice doesn't burn.

5. When rice is fully cooked, remove from heat and toss in:
1 small package of frozen peas
A few red pimientos (canned)
Fresh Rosemary
Salt and pepper to taste.

Let your paella "sit" for a bit to let the flavors mingle. Serve with a lemon wedge and a pitcher of sangria with orange slices floating in it. To be totally authentic, substitute one cup of water with shrimp stock. Shrimp stock is easily enough made by taking the shrimp peels used in this recipe, and boiling them down in water for about 15 minutes. Strain the shrimp shells from the stock, and use the liquid for added flavor in your paella. Aye, dios mio!

Serves: 6.

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