Mom's famous Paella

prep time:: 1 hr 30 minutes
total time:: 2 hr 30 minutes

Makes 2 large paellas

When we lived in Spain and Mom learned how to make the best Paella. Since we have gotten older and had the chance to try different Paella’s we have learned that no one comes close to making Mom’s Paella. This recipe is a combination of several recipes. Mom originally learned to make paella from Marisa Herrera, her Spanish friend and then she picked up a few tips from my best friend from Spain, Susie Tome’s grandfather, Enrique. Mom told me she did her own research through different cookbooks and that is how she perfected her recipe throughout the years. She only makes it once a year now... in July for Gary and Darryl’s birthdays (They were both born on July 17th). We look forward to July every year to eat some of Mom’s Paella.

ingredients

3 pounds of pork loin (the kind used for stir fry and cut into 1" pieces)
3 lbs drummettes chicken unseasoned
olive oil
Worcestershire sauce- abut 10 shakes
4 cubes chicken bouillon
2 bay leaves
one onion, chopped
1/2 bunch parsley
1 green pepper-chopped
3 lbs shrimp
4 cloves garlic, minced
24 oz can of tomatoes
saffron or
2 lbs little neck clams
squid 2 lbs-cleaned cut in rings
1 3/4 cup Uncle Bens rice
frozen mussels (about 20 mussels)
green Spanish olives
pimientos-1 jar
1/2 bag petite peas
1 lemon
olive oil

directions

1
Preheat oven to 400°
2
Fry/brown 3 pounds of pork loin in olive oil and put in Oya.
3
In the same frying pan, fry drummettes, unseasoned
4
Add the chicken to the pork in the oya.
5
Add 10 cups of water, 10 splashes of worchshire sauce, 4 Tbsp chicken bouillon, 2 bay leaves and bring to a boil. Once it is boiling lower to medium low heat.
6
In the meantime, get the frying pan hot and add, olive oil, one onion, parsley, green pepper, calamares, garlic diced tomatoes. Cook for 7-8 minutes. Add 15 shakes of colorante or saffron. Add this to the meat mixure and cook for 20 more minutes.
7
Transfer to a paellellera
8
Add rice mejiones gambas clams.
9
Put in the oven and cook for 15 minutes. Add pimentos, olives and peas and cook for an additional 5-7 minutes, until rice is cooked.
10
Squeeze fresh lemon over paella a few minutes before it’s done.