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1 large onion
3 cloves garlic
6 stems fresh parsley
1 large green pepper
1/4 lb. boneless pork chops
4 large tomatoes or 1 28-oz. can

2 cups water
4 threads saffron (optional)
4 sprigs fresh thyme or 1/4 tsp. dried
1 large bay leaf
1/4 lb. shrimp
1/4 lb. sea scallops

1 tbsp. extra-virgin olive oil

1/4 lb. fresh Italian sausage
4 sprigs fresh thyme or 1/4 tsp. dried
1/2 tsp. dried marjoram
1/2 cup green peas or green beans
1 cup short or medium grain rice
1/2 cup white wine

A 1-quart saucepan
A 15-inch oven-proof paellera or skillet
A cooking spatula
A long-handled spoon
6 bowls

1. Peel and dice the onion and set aside in a bowl. Wash the
parsley, chop coarse, and add to the bowl with the onion. Peel
the garlic, chop fine, and add to the onion and parsley. Wash and
core the green pepper, cut into 1-inch strips about 1/4-inch wide,
and set aside in a bowl. Cut the pork into 3/4-inch dice and set
aside in a bowl. Drain the tomatoes, reserving the liquid in a
bowl. Chop the tomatoes coarse and set aside in a bowl.
2. Make a court-bouillon by bringing the 2 cups of water, the
saffron, thyme, and bay leaf to a boil in the saucepan. Reduce
and simmer for 5 minutes. Poach the shrimp in the court-bouillon
for 2 minutes, then add the scallops. Continue to poach for 3
minutes. Remove the shrimp and scallops to a bowl. Reserve the
3. Pre-heat the oven to 350 F.
4. Heat the olive oil in the paellera or skillet over high heat
until it releases its bouquet. Add the onion, garlic, and parsley
and saute until wilted and translucent. Be careful not to burn
the garlic. Strip the leaves from the fresh thyme and add it and
the marjoram and continue to saute briefly.
5. Move the pan slightly off the flame and push the onion mixture
to the side. Add the pork and Italian sausage and brown on the
hot side of the paellera. Return the pork to its bowl and push
the sausage to the side of the paellera. Add the peppers to the
hot side and saute briefly, then push aside. Return the pork to
the paella and add the tomatoes. Bring the paellera back to the
center of the burner and saute over medium heat for about 5
minutes, stirring to distribute everything evenly.
6. Pour the rice evenly into the paellera, forming a circle at
about half the distance from the edge of the pan to the center
(with practice, this can be done in one quick pass). Use the
spoon to spread the rice evenly towards the edge of the pan and in
to the center. Avoid stirring the rice as much as possible. Add
the wine, some of the reserved tomato liquid and some of the
reserved court-bouillon. The paellera should be almost full and
the mixture should be fairly soupy.
7. Arrange the sausages in the paella, working them down into the
rice, and transfer to the hot oven and bake for about 1 hour.
Check occasionally and if the rice is underdone but becoming dry
add a little more court-bouillon. Do not stir or disturb the
bottom of the paella. When the rice has absorbed most of the
liquid and is cooked through but is still firm to the tooth,
arrange the shrimp and scallops in the paella, working them half
into the rice. Continue to bake until the scallops are cooked
through but still plump, about 5 minutes.
8. Cover the paellera with a tight-fitting lid or aluminum foil
and leave rest for about 5 minutes.

Variation: In the summer, I always do paella on the grill
outdoors. This is actually a more authentic way of cooking it,
since paella originated over the cooking fires of field workers in


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