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Serves: 6


  • 1/2 pound cooked lobster
    1/2 pound cooked shrimp
    6 fresh mussels
    1/2 pound chorizo or garlic sausage
    3 chicken breasts, cut in half across
    1 teaspoon salt
    1/4 cup olive oil
    2 ounces chopped onion
    1 teaspoon minced garlic
    1 medium sliced sweet red or green peppers
    2 peeled tomatoes
    1 cup rice
    1 teaspoon saffron
    1 quart chicken stock
    1/2 cup frozen peas


  • Cut lobster meat into chunks.
    Wash and scrub the live mussels, and remove beards. Cover sausage with water and simmer for 10 minutes.
    Use kielbassa or other garlic smoked pork sausage.
    Season chicken pieces with salt and pepper. Brown both sides in half of the oil.
    In a heavy cast iron pot, heat the remaining oil. Stir in the onion, garlic, peppers, and cook over low heat for 10 minutes. Add chopped seeded tomatoes.
    Stir in rice, saffron and stock. Bring to a boil. Simmer for 10 minutes. Add the browned chicken, all seafood and sliced sausage.
    Bake 25 minutes at 375 degrees.
    Steam peas for 5 minutes and sprinkle on top. Serve hot in serving dish.
Paella valenciana

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