Playboy paella

12 servings

Ingredients

Quantity Ingredient
1½ pounds Center cut pork loin
2 Chicken breasts; halve skin, bone
½ pounds Chorizo sausage; 1/4\" slices
1 pounds Sliced leg of veal pound thin as scalloppini
Olive oil
3 larges Garlic cloves; minced
1 large Spanish onion; minced
¼ teaspoon Saffron powder
½ teaspoon Oregano
2 cups Long-grain rice
4 cups Or 5 cups chicken stock
2 Sweet red peppers
2 Sweet green peppers
1 pounds Raw shrimp; shelled & devein
½ pounds Fresh mushrooms; sliced thin
½ pounds Bay scallops
1 pounds Fresh peas
Or
10 ounces Package frozen peas
Salt and ground pepper

Directions

Trim bone and fat from pork; cut into 1 inch squares, ¼ inch thick.

Cut the chicken crosswise into 1" chunks. Cut veal into 1" squares.

Cut the peppers into ½" squares, discarding stems, seeds and membranes.

Shell fresh peas. Heat paella pan; add ½ cup oil; add pork and saute until it is a deep brown; remove from pan. Add chicken, chorizo, veal and saute until light brown; remove from pan. Wash and dry pan. Heat pan; add ½ cup oil over low heat; add garlic, onion, saffron, oregano and rice. Stir well. Saute, stirring constantly, 5 minutes.

Add chicken stock, pork, chicken, chorizo, veal, peppers, shrimp, mushrooms, and scallops. Bring to a boil. If chicken stock is unseasoned, add 1 to 2 tsp salt. Reduce heat; simmer 10 minutes. Add peas and simmer 15 to 20 longer stirring gently, but as only as needed to keep ingredients from sticking to the pan. Sprinkle with salt and pepper. (wrv)

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