La Espanola Meats House Paella

Active Work Time: 1 1/2 hours * Total Preparation Time: 2 hours

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Look for the cantimpalitos, bilbao and butifarrita sausages at Spanish markets, where you’ll also find pimenton (Spanish paprika), saffron, Spanish rice and canned Spanish red peppers.

1/4 cup Spanish extra virgin olive oil

3/4 pound medium shrimp

1/4 pound calamari, cleaned and cut into rings

1/4 pound cantimpalitos cocktail sausages

1/4 pound bilbao sausage

1/4 pound butifarrita sausage

6 small chicken drumsticks (about 3/4 pound)

1/4 pound pork loin, diced

1 tomato, chopped

2 green onions, diced

2 cloves garlic, finely chopped

1 1/2 teaspoons pimenton

1 1/2 teaspoons saffron

2 cups Spanish paella rice

4 cups water

1 tablespoon salt

12 mussels

12 clams

1 cup fresh or frozen green beans, thawed if frozen, cut into 1-inch pieces

1/2 cup frozen green peas, thawed

1 cup sliced Spanish sweet red peppers (pimientos morrones)

Heat the oil in a paella pan or very large skillet over high heat until it starts smoking. Cook the shrimp and calamari until the shrimp turns slightly pink and the calamari turns slightly white on both sides, 2 minutes.Make sure you do not overcook the seafood. Remove the seafood and set aside.

Add the sausages, chicken and pork and cook over medium-high heat 8 to 10 minutes. Remove the meats and sausage from the pan and set aside.

Cook the tomato, green onions and garlic in the paella pan over medium heat until fragrant, about 3 minutes, then add the pimenton, saffron and rice and stir well. Add the water,salt and meats to the pan. Add the mussels and clams. As soon as the shells begin to open--about 3 minutes for the mussels and 10 minutes for the clams--remove them and put them in another pot, covered.

Cover and cook until the water is absorbed and the rice is al dente, 20 to 25 minutes. After 10 minutes of cooking, add the calamari, shrimp, clams, mussels, green beans, peas and peppers. Stir well. You may have to add a little water as the rice cooks.

8 servings. Each serving: 446 calories; 1,505 mg sodium; 175 mg cholesterol; 23 grams fat; 6 grams saturated fat; 24 grams carbohydrates; 34 grams protein; 1.8 grams fiber.