From the Kitchen of Ferlita

PASTA / RICE
Paella Valenciana
Source: From the Columbia Restaurant Spanish Cookbook, by Adela Gonzmart

Cooks from the Columbia Restaurant prepare a "SUPER PAELLA" at Ybor City's Fiesta Day

Serves 8

1/2 pound pork (cut in 1/4" cubes)
1 medium onion (chopped)
1/2 pound chicken (cut in quarters)
1 medium green pepper (chopped)
1 pound lobster (cut into chunks)
3 whole garlic clove (minced)
1/2 pound shrimp (peeled and deveined)
1 whole bay leaf
8 whole oysters (shucked)
1/2 cup tomatoes (chopped)
8 whole scallops, large

1/2 cup olive oil
8 whole mussels (shells on)
1-1/2 cups rice (uncooked)
4 whole clams (shells on)
1 teaspoon salt
4 whole blue crab (shells cracked)
pinch saffron threads
1 pound red snapper (cut into chunks)
1/4 cup white wine
3 cups chicken broth

Small green peas (cooked), sliced pimentos or roasted red peppers, and asparagus spears for garnish. Pour oil in heavy, shallow casserole. Add onion and green pepper and sauté until limp but not brown. Add tomatoes, garlic, and bay leaf. Cook for 5 minutes. Add pork and chicken and sauté until tender, stirring to prevent sticking or burning. Add seafood and stock. When this mixture boils, add rice, salt, and saffron. Stir. Bring to a boil, cover, and bake in oven at 350º for 20 minutes. When ready to serve, sprinkle with wine and garnish with peas, asparagus, and pimentos.

NOTES : Can substitute the Blue Crabs with Stone Crab Claws and use Seafood broth instead of chicken broth.