1/3 cup olive oil
1 lb. chicken breast, skinless, cubed
1 lb. pork, cubed
1 small onion, minced
3 cloves garlic, crushed
1 small bell pepper, chopped
3-5 T. minced fresh parsley
3 T. wine
4 cups chicken broth
Pinch of saffron
2 cups long grain rice
3/4 cup peas
1/2 lb. medium shrimp, peeled
1/4 lb. small sea scallops
1 lb. mussels
1/2 lb. crab meat or lobster meat
1 lb. favorite whitefish, chopped
Salt
Pepper
2 lemons, sliced into wedges
1 small tomato, chopped (optional)
In skillet, cook olive oil, chicken and pork. Near completion of cooking; add onions, garlic, pepper and parsley. Cook until ingredients stick slightly to pan. Remove these ingredients; will be added back in later. Add wine and broth to pan; mix. Add saffron to broth; mix. Add rice; stir slightly. Cover until rice boils; turn burner to low. Add cooked ingredients back into skillet, along with peas. When rice is almost cooked, decorate pan with shrimp and scallops in the center, mussel to the edge, crab and fish scattered throughout. If liquid is drying out, add more broth to create steam for mussels and seafood. Paella is complete when shrimp is pink, mussels are open, crab, fish, and scallops are white and rice is cooked. Salt and pepper to taste. Garnish with lemon and tomato.
William M. Pepito, Twin Lakes, WI
From—Fish Traditions: Member Recipes