Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***SORFREIT***
  2               cups  onions -- finely chopped
  1                     green bell pepper -- julienned into 1-
                        -- 1/4 by 1 inch
                        -- strips
  2                     red bell peppers -- julienned into 1-
                        -- 1/4 by 1 inch
                        -- strips
  6             cloves  garlic -- finely diced
  12                    domestic mushrooms -- quartered
  1                cup  peas
  8                     artichoke hearts -- cut in half
                        -- vertically
  16                    cherry tomatoes -- cut in half
                        -- vertically
                        olive oil
  5               cups  chicken stock
  4        tablespoons  flour
  4                     bay leaves -- crushed
  2        tablespoons  dried thyme
                        crushed red chilies -- to taste
     2/3           cup  white wine
  2        tablespoons  dried marjoram
  1         tablespoon  dried basil
                        ***RICE***
  3               cups  uncle ben's converted rice
  1                cup  white wine
                        saffron threads -- presoaked in water
  2        tablespoons  salt
  5               cups  chicken stock -- up to 6
  4             ounces  butter
                        ***MEATS AND FISH***
  1                     pork tenderloin -- cut in thin
                        -- medallions
  2                     hot italian sausages -- cut into medallions
  2                     chicken breasts -- cut into medallions
  8             ounces  firm white fish -- cut into cubes
  16             large  shrimp
                        mussels
                        clams -- optional
                        escargots -- optional
  1 1/2         pounds  whole lobster -- optional
                        flour -- seasoned with
                        salt -- and
                        pepper -- and
                        paprika
                        olive oil
  2                     chopped tomatoes
                        white wine

Preparation:

Sorfreit: Glaze onions in olive oil until translucent. Add crushed bay leaves, thyme and red chilies, and continue to glaze with the onions for 1 to 2 minutes. Add green and red peppers, and the garlic, Lower heat and glaze vegetables until they are wilted. Deglaze the vegetables with the white wine. Cook until all of the wine has reduced to a syrup. Work the flour into the vegetable mixture. Slowly incorporate the chicken stock. Add the mushrooms and simmer over medium heat until a light sauce forms. Finish by adding cherry tomatoes, artichoke hearts, peas, marjoram and basil. Set aside for later. Rice: Melt butter and saute rice until well coated. Deglaze with the wine and cook until the wine is totally absorbed by the rice. Add the chicken stock, salt and saffron. Cook over low heat until the rice is all dente. Set aside. Meats and Fish: Dust the pork medallions and chicken breast pieces lightly with seasoned flour. Saute in olive oil until lightly browned. Remove and set aside. Dust the fish cubes lightly with seasoned flour. Saute and set aside with the pork and chicken. In the same pan, add the sausages. Lightly brown. Remove and add to the other cooked meats. Add more olive oil to the saute pan. Add the shrimp. Lightly saute. Add diced tomato pieces, mussels and deglaze with the white wine. Cover to open the mussels. Add the clams and escargot, if desired. Toss all together. Assembly: Build your paella in this order: Rice Meats Sorfreit Seafood remove most of the shellfish and save for the final layer Rice Meats Sorfreit Remaining seafood

Nutritional Information:

4250 Calories (kcal); 169g Total Fat; (38% calories from fat); 374g Protein; 227g Carbohydrate; 1560mg Cholesterol; 38577mg Sodium