Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Center cut pork loin 2 c Long-grain rice
2 Chicken breasts; halve 4 c Or 5 cups chicken stock
-- skin, bone 2 Sweet red peppers
1/2 lb Chorizo sausage; 1/4" slices 2 Sweet green peppers
1 lb Sliced leg of veal 1 lb Raw shrimp; shelled devein
-- pound thin as scalloppini 1/2 lb Fresh mushrooms; sliced thin
Olive oil 1/2 lb Bay scallops
3 lg Garlic cloves; minced 1 lb Fresh peas
1 lg Spanish onion; minced Or
1/4 ts Saffron powder 10 oz Package frozen peas
1/2 ts Oregano Salt and ground pepper

Trim bone and fat from pork; cut into 1 inch squares, 1/4 inch thick.
Cut the chicken crosswise into 1" chunks. Cut veal into 1" squares.
Cut the peppers into 1/2" squares, discarding stems, seeds and
membranes.

Shell fresh peas. Heat paella pan; add 1/2 cup oil; add pork and saute
until it is a deep brown; remove from pan. Add chicken, chorizo, veal
and saute until light brown; remove from pan. Wash and dry pan. Heat
pan; add 1/2 cup oil over low heat; add garlic, onion, saffron,
oregano and rice. Stir well. Saute, stirring constantly, 5 minutes.
Add chicken stock, pork, chicken, chorizo, veal, peppers, shrimp,
mushrooms, and scallops. Bring to a boil. If chicken stock is
unseasoned, add 1 to 2 tsp salt. Reduce heat; simmer 10 minutes. Add
peas and simmer 15 to 20 longer stirring gently, but as only as
needed to keep ingredients from sticking to the pan. Sprinkle with
salt and pepper. (wrv)

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