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SPANISH PAELLA

Serves 6.

• 2 pounds chicken
• 6 small lobster tails
• 1/2 pound raw shrimp in shells
• 1/2 pound smoked sausage links
• 1/2 pound haddock
• 1 dozen mussels or small clams in shells

Safrito (subtly seasoned base sauce):

• 1/4 cup olive oil
• 1/4 pound lean pork, cut in 1/4" cubes
• 1/4 cup minced onion
• 1 clove garlic
• 1 medium green pepper, cut in 2" x 1/4" strips
• 1 large tomato, peeled and finely chopped

• 2 cups long grain rice, raw
• 1/4 teaspoon powdered saffron
• 1 teaspoon salt
• 4 cups boiling water
• 1/2 cup defrosted frozen peas
• 2 lemons, cut in wedges

Cook sausage in 1/2 inch of water for five minutes, set aside. Clean shrimp and remove membrane from lobster tail. Do not cook the rest of meats and seafood.

To make Safrito: Heat olive oil in Paella pan 1-2 minutes over medium high heat. Reduce heat to medium; add pork cubes, browning quickly. Add onion, garlic, green peppers, tomato and cook briskly, stirring constantly until most of the liquid evaporates and mixture thickens. About 10-12 minutes.

Preheat oven to 400°F. Add rice, saffron, salt and water. Bring to boil stirring constantly - about 5 minutes. Remove pan from heat.

Arrange meats and seafood on top of rice , making an attractive display. Scatter peas at random over the whole.

Place pan on lowest rack position of oven. Bake uncovered 30-35 minutes at 400°F or until all liquid has been absorbed by the rice. Do not stir paella goes in the oven.

When paella is done, remove from the oven. Drape kitchen towel loosely over top; let rest about 5 minutes.

Garnish paella with lemon wedges.

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