Paella

This recipe is based on the San Chez Bistro Paella.  I love Paella because you can do it just about any way you want (as evident by the Paella Party of 2008).

This is based on a 11" Paella pan.  If you have a bigger pan you may need to adjust the ingredients.

    1 T  Olive Oil

1/3 C  Roma Tomato (Grated using the large holes of a box grater)

1/3 C  Yellow Onion - Diced

1/3 C  Pimento (one small jar)

1/3 C  Green Onion -Diced

1/3 C  Peas

    1  t Garlic

    2 t  Parsley - Chopped

1/2 t  Kosher Salt

1/2 t  Spicy Smoked Paprika

1/8 t  White Pepper

    1 t  Saffron Threads (I usually use one whole packet from World Market)

3/4 C Bomba Rice (Aborio is a good substitute)

    1  C Meat (Spanish Chorizo, Shrimp, Mussels, Chicken etc.)

    2  C Stock

    1 Lemon - Quartered

1. Heat oil in pan over med high heat.
2. Add the Tomato, Onion, Peas and Pimentos until they are tender.
3. Add the Garlic, Parsley, Saffron, White Pepper, Kosher Salt and Paprika to the vegetables.
4. Add the Meat and cook lightly.
5. Add the Rice and cook until light brown.
6. Slowly add Stock to just submerge rice.
7. Cook until the rice is no longer soupy (20 min). 
8. DO NOT STIR the rice.  This forms the crusty bottom layer.
9. Squeeze lemon over the top, let stand off heat for 5 minutes and serve.