Paella Valencia

• 3 oz. pork loin
• 3 oz. spicy chorizo sausage (1 link)
• 1 1/2 lb. skinless chicken breasts, cut into bite sizes
• 1 lb. Spanish mackerel
• 1 lb. squid
• 3 tsp. salt
• fresh ground pepper
• 1/2 c. olive oil
• 1/2 c. finely chopped onions
• 1 tsp. finely chopped garlic
• 1 medium sweet green or red pepper, seeded, deribbed and cut into strips 1 1/2-inches long and 1/4-inch wide
• 1 large tomato, finely chopped
• 3 pkg. paella rice
• 7 1/2 c. boiling water
• 1 pkg. frozen peas
• 1 lemon, cut into 6 wedges

1. Place the sausage in a 10-inch skillet and prick in 2 or 3 places.
2. Add enough cold water to cover completely and bring to a boil over high heat.
3. Then reduce the heat to low and simmer, uncovered, for 5 minutes.
4. Drain on paper towels and slice them into 1/4-inch rounds.

pork loin, sausage, chicken breasts, spanish mackerel, squid, salt, fresh ground pepper, olive oil, onions, garlic, sweet green, tomato, paella rice, boiling water, frozen peas, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379505 (may not work)