Paella 

INGREDIENTS

• ½  teaspoon saffron
• 4 cups chicken stock
• ½ pound grouper
• ½ pound squid, tentacles and tubes
• 1 pound boneless chicken breast
• ¾ pound boneless pork loin
• ½ cup Spanish extra virgin olive oil
• 1 large Spanish onion, chopped into eighths
• 1 large green pepper chopped into eighths
• 2 medium tomatoes, chopped
• 2 garlic cloves, minced
• All purpose seasoning
• 8 mussels
• 12 scallops, 10–20-count
• 8 littleneck clams
• ¾ pound shrimp, 36–40-count
• 1/2 tablespoon salt
• 1 whole bay leaf
• 2 cups white long-grain rice
• 1/4 cup dry white wine
• 1/2 cup small green peas, cooked
• 2 roasted red peppers, cut into strips

HOW TO MAKE THIS RECIPE

1. Using a mortar and pestle, pulverize the saffron to create a powder. In a small saucepan, heat chicken stock and add saffron, allowing saffron to dissolve.  Keep warm until use. 
2. Cut the grouper into 4 equal pieces. Cut the squid into 3/4"-wide tubes. Cut the chicken and pork into approximately 1" pieces. 
3. In a large paella pan or large ovenproof casserole, heat ½ cup olive oil on stove and sauté onion, green pepper, tomatoes and garlic until onion is transparent.
4. Add pork and chicken to the pan, season with 2 tablespoons all purpose Seasoning, and cook until meat is lightly browned on all sides.
5. Add all of the seafood and sauté for 1 minute.
6. Add chicken stock, salt, bay leaf and rice; stir well.
7. Bring mixture to a boil, then cover and bake in oven at 400 degrees for approximately 20 minutes or until rice is done.
8. Sprinkle with wine and garnish with peas, roasted red peppers and asparagus tips.