Gabriela’s Valenciana Paella
1/2 cup olive oil 7 cups water
4 pork loin chops 1 tablespoon powdered
5 breakfast sausage links 1 tablespoon powdered
1/4cup chopped onion
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon celery powder
1/4cup tomato puree
1/8teaspoon Spanish saffron
1 teaspoon paprika
1 pound rice
4 New Zealand mussels
7 26/30-count shrimp,
1/4pound red bell pepper,
cut in slices
1. In a paella pan or large skillet, heat olive oil
over medium heat; cook chicken, pork, chorizo
and breakfast sausage until browned on all sides.
Add chopped onion and garlic. Cook until softened.
2. Add squid and cook for 8 minutes, stirring
constantly. Add tomato puree and paprika; cook
for 10 minutes more. Add clams, peas, green
beans and bell pepper.
3. Stir in water and wine and heat to a simmer;
stir in powdered chicken and fish broth and
garlic, onion and celery powders. Stir in saffron.
Stir in rice. Simmer for 15 minutes.
4. Place mussels and shrimp on top.
5. Reduce heat to low; cover and simmer for
about 40 minutes, or until rice is tender.
Makes 6 servings.
Gabriela Mendoza, Mexico City, Mexico D.F.