4 Oz. Pork loins, cut in chunks
6 Oz. Chicken breast
6 Oz. 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 clove minced
4 Oz. Olive oil extra virgin
1 Vine ripe tomato, peeled, seedless and chopped
8 Oz. White wine
1 Bay leaf
1 Pinch Saffron
1 Teaspoon Salt
˝ Teaspoon Ground black pepper
20 Oz. Chicken stock
6 Oz. Green peas cooked
6 Strips Pimentos
6 White Asparagus Spears
10 Oz. Uncooked Valencia rice
In a Paella pan, heat the olive oil and sauté the pork and chicken.
Then, add garlic, bay leaf, onions, and green peppers. Sauté 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.
Then add seafood and cover the paella and bake in oven at 350 degrees for 20 minutes.
Garnish with peas, pimentos, asparagus, and lemons.
Serves 4-6 people.