1 POUND CHICKEN CUBED SEASONED WITH SALT AND PEPPER

4 SMALL LOBSTER TAILS

½ POUND RAW LARGE SHRIMP PEELED TAILS ON

½ POUND SMOKED SAUSAGE CUT INTO 1 INCH PIECES

½ POUND FISH LIKE HADDOCK OR COD CUT INTO 1 INCH CUBES

¼ CUP OLIVE OIL

12 MUSSELS

12 LITTLE NECK CLAMS

2 CUPS BOMBA RICE OR LONG GRAIN RICE

¼ TEASPOON SAFFRON

1 TEASPOON SALT

½ C PEAS

1 TABLESPOON CHOPPED FLAT LEAFED PARSLEY

LEMONS CUT INTO WEDGES

SOFRITO

¼ CUP OLIVE OIL

¼ C CHOPPED ONIONS

1 TEASPOON MINCED GARLIC

¼ POUND PORK CUBES

1 GREEN PEPPER CUT INTO STRIPS

1 CHOPPED PEELED AND CHOPPED TOMATO

TO MAKE SOFRITO

HEAT PAN OVER MEDUIM HEAT

ADD OLIVE OIL

BROWN PORK

THEN ADD ONION, GARLIC , GREEN PEPPERS, AND TOMATO

STIR AND COOK 10 MINS UNTIL LIQUIDS EVAPORATE

REMOVE FROM PAN INTO A BOWL RESERVE



FOR PAELLA

PREHEAT OVEN 400 DEGREES

HEAT PAELLA PAN OVER MED HEAT.

ADD OLIVE OIL

NOT CROWDING THE PAN BROWN FISH, CHICKEN, AND SAUSAGES ( MAY HAVE TO BE DONE IN BATCHES) THEN REMOVE FROM PAN

ADD RICE TO PAN WITH THE SAFFRON SALT AND 5 CUPS OF WATER BRING TO A BOIL AND COOK ABOUT 5 MINUTES STIRRING CUT OFF STOVE

ARRANGE CHICKEN, LOBSTER, SHRIMP,SAUSAGE, FISH, MUSSELS, CLAMS AND PEAS ONTOP OF THE RICE

PLACE PAN IN OVEN AND BAKE 25- 30 MINUTES OR UNTIL THE RICE IS DONE DO NOT STIR JUST PEAK AT RICE

WHEN RICE IS DONE REMOVE FROM OVEN AND COVER WITH A TOWEL OR FOIL FOR 5 MINUTES

GARNISH WITH LEMON AND CHOPPED PARSELY