Paella

This is one of my all time favorite recipes! It's like a Mexican style Jambalaya. You can really add whatever you want, I'll let you know what I usually use, and then give you ideas for other additions you can add.

Ingredients:

Meats

1 link Chorizo (I prefer the ground chorizo, however it has been hard for me to find in boston)

2-3 peicesChicken

1 bag shrimp (~25 count)

1-2 peicesCod

*you could also use pork, mussels, clams, or scallops.

Veggies

1/2 each, Red, yellow, orange and green bell pepper (I pick three)

1 onionOnion

2-3 cloves garlicGarlic

2-3 Tbs. Cilantro

*Could also add parsley and peas

2 packages Saffron rice

~1/4-1/2 cup Chicken Stock

3 Tbs. Red or White Wine Vinegar (I use whichever one I have on hand)

2 Tbs. Butter

Tony Chachere's

*Any spices of your choosing for the different meats

1. Preheat oven to 300 degrees.

2. Cook the rice, try to undercook it slightly. (try to undercook all ingredients slightly)

3. Cook all the meat/seafood in separate pans to preserve the different juices.

4. I usually use garlic and butter and Tony's for the seafood and a lemon pepper for the chicken.

5. Cook all the veggies together and slightly soften.

6. Mix all the ingredients together in a large bowl. Pour into a 9 x 13 pyrex. Add ~3-4 Tbs. white wine vinegar and ~4-5 Tbs chicken stock.

7. Bake for ~15min, you can sprinkle with cilantro or parsley before or after you cook, or even mix it in.