Paella for 4
1 onion; chopped
1 red and 1 green bell pepper; chopped
2 cups peas and corn or other vegetables
4 cloves garlic, minced
2 Tbs. Parsley
3 cups Chicken broth or Fish stock; heated
2 10 or 15 oz. cans diced tomatoes; may be seasoned; mash with mallet
2 tsp. Smoked paprika
1 ½ cups rice; not minute
2 cups peas and corn or whatever vegetables you like
4 clams and 4 mussels; some shrimp, crayfish, langos + any firm fish
2 chicken breasts; sauté; cut into bite size pieces; remove & cover
½ lb. Pork loin; sauté; cut into bite size pieces; remove & cover
Precook clams and mussels in saucepan in a bit of water; remove, cover.
Heat 2 Tbs. Olive oil in pan; cook onion, parsley, garlic, paprika and tomatoes till all liquid is evaporated and the sofrito has consistency of jam. Transfer this to a small bowl.
Heat 2 Tbs. Olive oil in pan; add 1 ½ cup rice & stir for 5 minutes; add bell peppers for 3-5 minutes; add hot chicken broth or fish stock and salt and pepper; add sofrito sauce back to pan; stir to combine; bring to a rolling simmer. Cook for 15 minutes; then add uncooked seafood, peas and corn; continue to cook for 10 minutes; add cooked chicken, pork, clams and mussels; cook 5 minutes. Serve in bowl.
Note: If you have a big enough pan, you can cook the chicken and the pork in the pan before you add the seafood.