CLASSIC PAELLA

Serves 4

1/2 cup dry white wine
1 teaspoon saffron (azafrán)
1 1/2 tablespoons of Olive oil
1/2 cup chopped onion
1 cup long grain or yellow rice
1 red bell pepper
1 orange bell pepper
3 cups chicken stock
6 oz. breast of chicken
1/2 lb fresh shrimp
1 lb mussels
2 lb clams
2, 3 oz lobster tails
1/2 cup frozen peas
1/2 cup chopped tomato

DIRECTIONS

1. Preheat oven to 350°F. Let peas defrost. Chop the onion, tomato and bell peppers. Peel shrimp. Cut chicken into small cubes. Scrub the clams and mussels, discarding any that are open.
2. Coat the paella pan with olive oil. Preheat the paella pan for one minute at med-high heat. Sauté the onion 2-3 minutes or until slightly brown.
3. Add the rice, sauté until golden brown. Stirring often to avoid burning.
4. Add the wine and saffron. Stir until wine is absorbed.
5. Add 2 cups of chicken stock, 1/4 cup at a time – stirring until the rice absorbs the stock. Add peppers. Add final cup of chicken stock.
6. Add cubed chicken, shrimp, clams, lobster and mussels and cover with rice. Bake in the oven for 8-10 minutes until mussels open.
7. Add peas and tomato and bake for 2 additional minutes. Serve immediately.