Paella


Serves 8.

3 cups rice, washed
5 cups chicken broth
3 medium onions, sliced finely
6 tablespoon olive oil
3 large ripe tomatoes, chopped
10 cloves of garlic, minced
1 teaspoon paprika
1/2 teaspoon saffron
1 lb. chicken breast, cut up in 1 inch strips
1lb. firm fish (e.g. catfish, scrod, haddock) cut up into 1-2 inch
pieces.
1 lb. medium shrimp peeked
1/2 lb. scallops
1 cup sliced mushrooms
2 red bell peppers, cubed.
1/2 cup white wine
1 tablespoon Tobasco sauce

Simmer the rice in the chicken broth under a cover until it is just tender, about 20 minutes. Remove from heat and let sit.

Saute the onion in 3 tablespoon of oil 2-3 minutes. Add tomatoes, garlic, saffron and paprika and simmer for 20 minutes.

In a separate skillet, heat the rest of the oil and saute the chicken for a minute. Add the fish, shrimp, mushrooms and peppers and saute for 3-4 minutes. Make sure the fish doesn't break up too much.

Pour the rice, the tomato sauce, sauted fish and vegetables into a large pot. Add the scallops on the top and stir them in gently. Add the white wine and Tobasco sauce. Cook covered in the pot on very low heat for 20-30 minutes or put the pot in the oven and bake for 30 minutes at 400 F.