Spanish: Paella 10 by Recipe Cottage

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	Paella 10

		Paella 6 to 8 servings 1/2 cup Spanish Olive Oil 1/2 lb. pork, cut in pieces 1 chicken (1 3/4 lbs) cut up 2 onions, chopped 1 garlic clove, crushed 1/4 lb uncooked ham, cut in strips salt, pepper (to taste) 4 cups bouillon 2 pinches saffron 1 bay leaf 1 3/4 cups uncooked rice 2 green peppers, cut in strips 4 tomatoes, peeled and cut up 1 cup green peas (fresh or frozen) 1 cup green beans (fresh or frozen) 1/4 lb cooked shrimp 2 oz canned mushrooms Heat the olive oil in a large skillet. Add pork and chicken: cook about 15 minutes, or until chicken is browned on all sides. Add onion, garlic, and ham; cook about 5 minutes longer. Season with salt and pepper. Add broth mixed with saffron and bay leaf; cook 30 minutes. Remove bay leaf and add rice. Cover and continue cooking 15 minutes. Meanwhile, heat 1 or 2 tablespoons olive oil in a heavy saucepan and add pepper and tomatoes. Cook about 5 minutes and add peas, beans, and a little broth to prevent the vegetables from scorching. Cover and cook until vegetables are tender; add to rice mixture. Mix in shrimp and mushrooms. Season to taste with salt and pepper. Heat to serving temperature.