Paella Valenciana

• 3 saffron threads, crushed (pinch)
• 3 cups chicken stock or broth
• 1/4 cup olive oil
• 1 broiler-fryer chicken (2-1/2 lb.), skin removed, cut into 12 pieces
• 5 oz. pork loin, cut into chunks
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 lb. Italian sausage or chipolata, cut into 1-inch pieces
• 2 cups valencia or Arborio rice (short grain), uncooked
• 2 bay leaves
• 1 cup dry white wine
• 3 tomatoes, peeled, seeded and chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 tsp. ground black pepper
• 12 uncooked medium shrimp, peeled, deveined
• 4 oz. squid rings
• 1 monkfish filet (6 oz.), skin removed, cut into chunks
• 8 clams, rinsed
• 8 mussels, cleaned, scrubbed with beards removed, rinsed, cleaned
• 1 cup frozen peas, thawed
• 1 each green and red bell pepper, cut into thin strips
• 2 lemons, cut into wedges Safeway 4 ct For $5.00 thru 02/09

1. Heat oven to 400F.
2. Stir saffron into chicken stock; set aside.
3. Heat oil in paella pan or very large ovenproof skillet on medium-high heat.
4. Add chicken and pork; cook until chicken is lightly browned, turning meat occasionally.
5. Add garlic, onion and sausage; cook and stir 5 min.
6. or until onions are crisp-tender.
7. Add rice; cook and stir 5 min.
8. Carefully spoon off any excess oil.
9. Stir in bay leaves, wine, tomatoes, and pepper.
10. Bring to boil.
11. Add half of the chicken stock.
12. Bring to boil.
13. Add shrimp, squid, monkfish, clams and mussels; mix well.
14. Place paella carefully in oven.
15. Add enough remaining chicken stock to cover ingredients in pan.
16. Top with the peas and bell peppers; cover.
17. Bake 35 min.
18. or until heated through and clams open.
19. Top with the lemon wedges.

saffron threads, chicken, olive oil, chicken, pork loin, garlic, onion, italian sausage, valencia, bay leaves, white wine, tomatoes, ground black pepper, shrimp, squid rings, filet, mussels, frozen peas, red bell pepper, lemons

Taken from www.kraftrecipes.com/recipes/paella-valenciana-56142.aspx (may not work)