Paella a la Catalonia

Ingredients

• 1 whole chicken breast, boned
• 1/4 lb lean pork
• 1 small onion, minced
• 4 tablespoons olive oil
• 3 lobster tails
• 1 large tomato, peeled and chopped
• 1-2 clove garlic, crushed
• 1 pinch saffron
• 1 1/2 cups arborio rice
• 1 cup shelled peas or chopped green beans
• 1 1/2 teaspoons salt
• 12 mussels, well scrubbed
• 2 3/4 cups boiling water

Directions

1. 1

   Chop the chicken breast and pork into 1-inch cubes.

2. 2

   Saute chicken, pork and onion in olive oil until crispy brown.

3. 3

   Cut each lobster tail in three pieces, right through the shell, cutting away undershell.

4. 4

   Add lobster, tomato and garlic to chicken and pork, and cook 2 minutes.

5. 5

   Dissolve saffron in 2 Tbsp.

6. 6

   boiling water, strain.

7. 7

   Add saffron with rice, peas, salt and mussels, stir to coat rice with oil.

8. 8

   Pour on boiling water and again bring to boil, cook over moderately high heat 10 minutes.

9. 9

   Stir or shake to prevent sticking, cover tightly, keep in a warm place on stove 15 to 20 minutes longer until all liquid is absorbed.

10. 10

    A very heavy skillet or cast-iron casserole will hold enough heat to complete cooking the rice; with a less heavy pan it may be necessary to have very low heat under it during this last stage- or place skillet or casserole in an oven set at 300ºF.

11. 11

    Can be cooked entirely in a 10-inch skillet or a similarly sized pan.