Paella

A Traditional Spanish Dish

• ¼ cup olive oil
• 1 small piece chicken per person
• ½ pound veal or pork, cubed
• ½ medium onion chopped
• 2 cloves garlic, finely chopped
• 1 medium green pepper, chopped
• 3 tomatoes, seeded and chopped
• 1 teaspoon mild paprika
• Pinch saffron
• Salt and pepper
• 3 cups converted rice
• 8 cups chicken stock
• 18 small hard shell clams
• 18 fresh mussels
• 18 medium prawns
• 1 cup shelled green peas
• 2 canned red pimientos
• 2 lemons

Season chicken and brown it in a paellera or large frying pan, set aside. In the same paellera add veal or pork, onion, garlic, green pepper and tomatoes. Season and keep stirring until mixture is cooked. Stir in paprika, saffron and rice; add stock and bring to a boil. Arrange chicken, prawns, clams and mussels on the rice. Lower heat and cook until stock is almost gone. Add green peas and strips of red pimientos. Finish cooking in a hot oven. Decorate with lemon wedges. Serves 6 to 8.

Sangria

• I lemon
• 1 orange
• ½ apple
• 1 bottle of red wine
• 1 ½ oz brandy
• 1 ½ oz Triple Sec
• 2oz lemonade
• 2oz orange juice
• 6oz soda or 7-Up

Peel orange and lemon carefully; keep the whole peels to decorate. Slice apple, orange and lemon in a large punch bowl; mix them with all the liquids. Stir gently and add ice cubes letting the orange and lemon peel hang from the edge of the punch bowl.

Salud!