SPANISH PAELLA

Serves 6.

Safrito (subtly seasoned base sauce):

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 400F. 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 400F 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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