PAELLA
Source: Jose L. Pino

1/3 cup olive oil
1 small onion, minced
2-3 cloves garlic, crushed
3 to 5 tbsp minced fresh parsley
1 generous pinch of saffron
2 tbsp chicken bullion
3 skinless chicken breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional, saffron is very expensive, a pinch of it is all you need for taste but a richer color is desired) NOTE from Gladys: Use the same amount but look for BIJOL in the Spanish markets. It is ground achiote & provides the same color although an elusive but very Caribbean taste
8 oz tomato sauce
1 tsp sugar
4 cups of rice
7 cups of water
salt
1/2 lb to 1 lb shrimps, leave shell on
1 lb scallops

Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent.

Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white.

Add tomato sauce, sugar, food coloring. Stir. Add rice and water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally.

Add shrimp and scallops, boil an additional 5 minutes, stirring occasionally.

Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.

Servings: 6