Paella Valenciana

Serves 6-8 

1/4 c. plus 

2 T. vegetable oil 

1 lb. boneless lean pork, cubed 

1 lb. boneless chicken, cut into small pieces

4 small squid, cleaned and sliced into rings (optional) 

1 medium onion 

1 T. Hungarian (or sweet) paprika 

3 medium tomatoes, peeled, and chopped 

8 mussels in shells, scrubbed thoroughly (discard any that are open or cracked) 

8 soft-shelled or steamer clams in shells, scrubbed thoroughly (discard any that are open or cracked) 

4 unpeeled shrimp, rinsed well 

1 tsp. salt 

12 peeled shrimp 

1 c. uncooked risotto or long-grain rice 

1/4 lb. green peas (fresh or frozen) 

1/3 lb. green beans (fresh or frozen) 

1 4-oz. jar pimientos, drained and sliced 

2 c. chicken broth several drops yellow food coloring (optional) 

1/4 lb. fresh snow peas 

2 cloves garlic 

1 T. chopped fresh parsley 

1/4 tsp. ground saffron 

1 tsp. salt, or salt to taste 

5 long slice sweet red pepper (optional)

 Brown pork and chicken in hot oil in a paella pan or a large ovenproof pan. Add squid, if desired. Add onion and paprika, and cook until onion is transparent. Strain mixture with a colander, reserving liquid. Return meat-onion mixture to pan. Add tomatoes. Cook 4 minutes over medium-high heat. Remove pan from heat; set aside. Heat reserved liquid in another pan; add mussels, clams, and unpeeled shrimp. Cook 2 minutes over medium-high heat; add salt. Remove from heat, and set aside. Return paella pan with meat-onion mixture to heat. Stir in peeled shrimp. Add rice, green peas, green beans, and pimientos. Cook 1 minute, stirring constantly. Add chicken broth and food coloring. Bring mixture to a boil, and boil for 10 minutes. Place mussels, clams, and unpeeled