Be as creative as you like with the fishes.  Mix and match as you see fit.

• 1 lobster or 2 lobster tails
• 6 medium size raw shrimp
• 6 small clams
• 6 mussels
• 1/2 lb chorizo or smoked sausage
• 1 1/2 lbs chicken cut up
• s&p
• 1/2 cup olive oil
• 2 oz cubed pork
• 1/2 cup onions
• 1 tsp garlic
• 1 G or R pepper cut into strips
• 1 lg tomato chopped
• 3 cups long grain rice
• 1/4 tsp saffron
• 6 cups boiling water
• 1/2 cup peas thawed
• 2 lemons

 Prep:

1. Shell Shrimp but keeps tails on
2. Cut lobster into serving pieces
3. Clean mussels and clams

In the same skillet:

1. Season chicken and then brown pieces – remove when cooked
2. Cook sausage, slice and brown slices. – remove when cooked
3. Cook lobster 2 – 3 mins – remove when cooked

Sofrito:

Remove remaining oil from pan.  Add olive oil and brown pork cubes.  Add the vegetables and cook until is is thickened

Cook Paella:

1. Heat oven to 400°
2. In 14″ pan or paella pan combine sofrito, rice, salt and saffron
3. Pour in boiling water and bring to boil, stirring constantly – then remove from heat immediately
4. Arrange the meat and fishes on top of the rice
5. Scatter peas on top
6. Set pan on the floor (or bottom) of oven.  Bake uncovered 25 – 30 minutes
7. Do NOT stir paella once it is in the oven
8. When done, remove from oven and drape a kitchen towel over paella and let it rest 5 – 8 minutes
9. Garnish with lemons and serve.

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