Paella Valenciana

• 3/4 cup olive oil
• 1 (2 1/2- to 3-pound) broiler-fryer, cut up
• 1 pound boneless pork, cut into 1-inch cubes
• 3 cloves garlic, crushed
• 1/2 pound red snapper, cut into 2-inch pieces
• 1/2 pound medium shrimp, peeled and deveined
• 1/2 pound fresh crab meat, drained and flaked
• 4 ounces fresh small scallops
• 4 ounces fresh Select oysters, drained
• 1 medium onion, chopped
• 1 medium-size green pepper, chopped
• 1 quart chicken broth
• 1 small tomato, peeled and chopped
• 2 1/2 cups uncooked regular rice
• 2 bay leaves
• Dash of ground saffron
• 1 drop yellow food coloring
• 1 tablespoon salt
• 1/4 teaspoon pepper
• 1 (10-ounce) package frozen English peas
• 1 (4-ounce) jar whole pimiento, drained and cut into strips
• 1/2 cup Chablis or other dry white wine
• Lemon wedges (optional)

1. Heat oil in an 8 1/2-quart ovenproof Dutch oven. Add chicken, pork, and garlic; cook until chicken and pork are browned on all sides. Add red snapper, shrimp, crab meat, scallops, oysters, onion, and green pepper; cover and cook over medium heat 20 minutes or until snapper is fork tender. Add broth, tomato, and rice; bring mixture to a boil. Stir in bay leaves, saffron, food coloring, salt, and pepper; reduce heat, and cook over medium heat 10 minutes, stirring occasionally. Cover and bake at 350u0b0 for 15 minutes. Remove bay leaf.
2. Cook peas according to package directions; stir in pimiento. Spoon paella in center of platter and surround with peas. Sprinkle wine over paella; garnish with lemon wedges, if desired.
3. Note: 1/4 teaspoon ground saffron may be added for more flavor and color.

olive oil, pork, garlic, red snapper, shrimp, crab meat, scallops, oysters, onion, green pepper, chicken broth, tomato, regular rice, bay leaves, ground saffron, coloring, salt, pepper, peas, pimiento, chablis, lemon wedges

Taken from www.myrecipes.com/recipe/paella-valenciana (may not work)