Paella Guantanamo

Ingredients

• 1 small onion
• 1 small bell pepper
• 1 can chopped tomato
• 2 skinless chicken breasts, boned and cubed
• 1/2 lb pork tenderloin, cubed
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 8 ounces kielbasa, sliced 1/2 inch thick
• 2 packages sazon goya
• 1 bay leaf

• 1 (12 ounce) can mushrooms, canned
• 1 cup rice

• 1 (8 ounce) can peas
• 2 1/4 cups chicken stock

Directions

1. 1

   Soak saffron in four tablespoons of wine or water for 20 minutes.

2. 2

   Chop the onion.

3. 3

   Char the pepper under the grill; plunge into cold water and rub off the skin.

4. 4

   Discard the seeds and cut the pepper into thin strips.

5. 5

   Cut the chicken into pieces and cube the pork.

6. 6

   Heat 3 tablespoons oil in a skillet and brown the chicken and pork for 10 minutes.

7. 7

   Remove and set aside.

8. 8

   Put the sausage in the same skillet, prick with a fork and fry for 10 minutes.

9. 9

   Set aside with the meat.

10. 10

    Add 2 tablespoons oil in a skillet, and fry the onion and crushed garlic as soon as it begins to brown add the tomatoes.

11. 11

    Add salt to taste and cook for 10 minutes.

12. 12

    Place the chicken, pork, sausage and bay leaf in another saucepan with 2 1/4 cups stock and simmer for 15 minutes.

13. 13

    Heat 3 tablespoons oil in a large paella pan or cast iron skillet and brown the rice, stirring with a wooden spoon.

14. 14

    Gradually stir in the cooking liquid from the meat, the strips of pepper and the peas and cook for about 15 minutes or until the rice is tender.

15. 15

    Dissolve the saffron in a little warm water and stir into the rice.

16. 16

    Stir in all the remaining ingredients.

17. 17

    Mix well and place in a hot oven for 5 minutes before serving.