Paella

• 1 lb. shrimp, cleaned, peeled and deveined
• 1 lb. pork ribs, cut into 1-inch pieces
• 8 chicken thighs
• 1 doz. clams, scrubbed, shells and all
• 1 doz. mussels, scrubbed, shells and all
• 2 Spanish sausages (chorizo, goya)
• 1/2 c. diced bell pepper
• 1/2 c. diced yellow onion
• 1 c. diced tomatoes
• 3/4 c. chopped parsley
• 3 cloves fresh, peeled and chopped garlic
• 1 c. dry white cooking wine
• 2 c. frozen peas and carrots (16 oz. or 1 lb.)
• 2 oz. capers, chopped (these capers are optional)
• 1 (16 oz.) can green olives (Spanish)
• 1 envelope Zason' seasoning (goya)
• 2 envelopes Zason "seasoning (with saffron)
• 3 c. Uncle Ben's converted rice, uncooked
• 4 c. water (32 oz. or 1 qt.; needed to cook the rice)
• 2 Tbsp. olive oil

1. Saute bell pepper, onion, 1/2 of the parsley, tomatoes and garlic in the olive oil in a large frying pan or wok on medium heat for 1 minute. Add chicken thighs, ribs and sausage. Brown the meats.
2. Add uncooked rice, wine, peas and carrots, olives, capers, water, Zason' seasoning, Zason with saffron, salt and pepper to taste and bring to a boil.
3. Add shrimp, mussels, clams and rest of parsley. Cover the pot.
4. Lower the heat to simmer until rice is cooked and tender (approximately 3/4 hour).
5. That's it!

shrimp, pork ribs, chicken, clams, mussels, spanish sausages, bell pepper, yellow onion, tomatoes, parsley, garlic, wine, frozen peas, capers, green olives, seasoning, uncle ben, water, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=395466 (may not work)