Spanish Paella

This Discover Cooking with California Olive Oil recipe contest submission comes from Luz Zeagler, a We Olive Folsom customer.

Serves 10

3/4 cup We Olive Fresh Garlic Olive Oil
1-1/2 cups cooked pork
1-1/2 cups cooked chicken
1-1/2 cups uncooked medium to large shrimp
1 cup manzanilla olives
1 cup chopped fresh parsley
3 cups rice (Uncle Bens)
2 1/2 cups chicken broth per cup of rice
saffron (sufficient to give your cognac a deep yellow color)
1/3 cup cognac
1/3- 1/2 cup mincedFresh garlic
a small jar of red pimentos cut up julienne style
4-5 lemons cut in wedges
1/2 cup frozen peas

1) cut up your chicken & pork in bite size, lightly salt & pepper, sauté lightly in 1/3 cup of your garlic oil & set aside ( can also do this 1 to 2 days prior)
2) in your 16″ paella pan with a lid ( & 2 1/2 ” deep) sauté in 2/3 cup garlic oil your chopped parsley, manzanilla olives, & chopped garlic
3) add your sautéed meats. In a mortar ( if you have one) mash your saffron & add your cognac & set aside
4) Add your chicken broth as per the amount of rice you are making to your paella pan where you’ve sautéed your parsley, garlic, olives, let boil for 2-3 minutes & add your rice. Add your cognac with your saffron, reduce your heat & cover. Check rice for tenderness every 15 minutes until done.
5) add your fresh, rinsed off shrimp after the first 30 minutes, just scatter them on top of the rice to allow to cook. Add your peas during the last 10 minutes of cooking your paella
6) once cooked place your pimentos & lemon wedges on top, decorate accordingly. Encourage your guests to squeeze the lemon on their paella.
Left over paella can be frozen or refrigerated. It tastes better 1-2 days after you cooked it as it acquires all the flavors of the meats, saffron, etc. Enjoy with a nice glass of red wine or sangria.