Paella Sevillana

• 1 onion, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, chopped
• 1 tomatoes, chopped
• 1/2 cup peas
• 1/2 lb mussels, without shell
• 1/2 lb prawns, raw
• 1/2 lb pork, thinly sliced
• 1/2 lb chicken, cut into chunks
• 1/2 lb spanish chorizo, chopped
• 1/2 cup olive oil
• 1/2 cup white wine
• 3 cups arborio rice
• 3 bay leaves
• 10 slices roasted red peppers
• 1 teaspoon cumin powder
• 1 pinch black pepper
• 1 pinch saffron

1. Saute garlic, onion, bell peppers, and tomato in olive oil.
2. Add chicken, pork, and peas, and saute. Add white wine.
3. Add cumin, pepper, saffron, and salt. Let cook 15 minutes until meat is done.
4. Add jamon iberico and rice, and saute one minute.
5. Add 6 cups broth (or twice as much as rice you use).
6. After the paella boils for 10 minutes, add the seafood and return to simmer for 10 additional minutes.
7. Decorate with the roasted red pepper strips, and let sit five minutes before serving.

onion, green bell pepper, garlic, tomatoes, peas, mussels, prawns, pork, chicken, spanish chorizo, olive oil, white wine, arborio rice, bay leaves, red peppers, cumin powder, black pepper, saffron

Taken from www.food.com/recipe/paella-sevillana-518511 (may not work)