Paella Valenciana
INGREDIENTS
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4 ounces extra-virgin olive oil
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4 ounces pork loin, cut in chunks
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6 ounces chicken breast, cut in chunks
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4 garlic cloves, minced
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1 bay leaf
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1 onion, julienned
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1 green pepper, cut in strips
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8 ounces white wine
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1 tomato peeled, seeded, and chopped
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Pinch saffron
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1 teaspoon salt
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Freshly ground black pepper, to taste
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10 ounces uncooked Valencia or other short grain rice
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20 ounces chicken stock
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6 ounces peeled and deveined medium shrimp
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4 ounces scallops
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4 ounces squid rings
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4 ounces grouper fillet, cut into chunks
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6 littleneck clams
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6 mussels
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6 ounces cooked green peas
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6 pimento (roasted pepper) strips
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6 white asparagus spears
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1 lemon, cut into wedges
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