Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Lobsters; 1 1/4 lb. ea 12 Mussels
1 c Dry white wine 3 Red sweet peppers; chopped
12 Littleneck clams 2/3 c Rice; uncooked
1/2 lb Lean pork; in 1/2" cubes 1/8 ts Saffron
6 Chicken breasts; boned 3 ts Chicken base; spice islands
5 Sausages; chorizo 2 1/4 c Water
Or your choice/1/4" slices 1/2 c Peas; blanch fresh or froz
6 Shrimp 4 Tomatoes; chopped

Remove the tail and claws from lobsters, cut tails into 4 pieces and
claws into 3. Saute over medium heat in 4 T. olive oil with a dash of
salt and pepper for 3 minutes. Add 2 T. of the wine. Set aside. Clean
the shrimp and set aside. Boil the clams and mussels in lightly
salted water, just until the shells are opened, remove from pan and
clean the shellfish, cut- ting out the muscles and set aside. Roast
the pork without liquid for 20 minutes at 375 deg. Set aside. In a
large, ovenproof casserole, saute chicken in 2 T olive oil until
brown. Set aside. Add onion, red pepper and tomatoes to the pan and
cook over medium heat until transparent.Add the remaining oil. Add
the rice and saute until golden brown. Add saffron,chicken base,
water and remaining wine Bring to a boil,arrange the lobster, shrimp
and chicken on top. Place in a 375 deg. oven and cook for 25 minutes.
Add clams, mussels, pork and sausages. Cook 10 minutes,or until
liquid is absorbed and rice is tender.Heat the peas and sprinkle them
all over the top. The choice of meats and seafood is yours.The dish
needs the chicken and some types of seafood. This dish originated in
Spain, and was eaten by people of poor means, since seafood and
chicken were inexpensive and readily available. I hope you enjoy this
recipe. I have several other recipes for Paella, this one is a bit
complex, but well worth the effort!

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