Paella (from Dan’s mission in Spain)

2 cups rice                                                   

1 tsp.colorante/saffron                                 

pork ribs, cut in small pieces                        

olive oil                                                        

Salt                                                              

frozen green beans                                        

5-5 ½ cups water                                          

chicken chopped and de-skinned  

1 tsp. paprika

shrimp

1 small can tomato sauce

frozen peas

red pepper, cut in strips

2 cloves garlic

With fire at medium, circle outside edge of pan with salt, a few pinches full, it shouldn’t be piled, but don’t be afraid to put it in. Then pour olive oil into pan until it almost completely covers the pan. Cook the meat in the center of the pan. When the meat is done and golden brown, push it to the outer edge of the pan. Cook the red pepper strips in the oil and then remove them for later.

Re-pile the meat in the center of the pan and dump in the bag of vegetables and mix with the meat, add the garlic, cook for 5 min. and then add the tomato sauce.  Mix it up really well.  Add paprika and stir and let the mixture reach a boiling point.  Then add water.  Get water to boil then lower the heat.  Boil on low for 15-20min. The water line should be two fingers below the top of the pan, before the rice is added. Add more water if needed. Add colorante.  Pour rice evenly in the pan.  Use a spatula to spread it around.  Cook for approximately 20 minutes on very low heat. When the rice is almost done, add the cooked red pepper strips. Lay them on top for appearance.  Do not stir in.  If the rice on top is almost done but the rice on bottom will burn, turn off heat and cover for a few min.  If the rice burns on pan, pour vinegar on a towel and set the pan on the towel. This helps take away the burnt flavor.