PAELLA-STYLE RICE

10 Cups chicken broth
1 Tablespoon saffron stigmas muddled in palm of your hand
1/4 Cup olive oil
10 Chicken drumsticks
10 Pork ribs 20 Round pieces of Spanish chorizo
5 Cups long-grain rice
30 Green beans
20 Strips roasted red pepper, 1/4 inch thick
8 Ounces peas
8 Ounces chopped carrots
20 Mussels
20 Large shrimp
20 Clams
Salt and pepper for seasoning

Boil chicken broth with muddled saffron.
In a wide and shallow pane, use 1/8 cup olive oil over medium heat to separately cook the chicken, ribs, and chorizo.. These items may also be grilled to avoid frying them.
Using the same pan without removeing the used oil, arrange the meats in a uniform fashion. Over this, pour the rice and top with green beans, red bell pepper, peas, and carrots. Top the dish with the mussels, shrimp and clams.
Once the paella is formed, first pour the rest of the olive oil over the paella, and then pour the saffron chicken broth. Place over high heat.
Once the paella starts to boil, lowert to medium heat, and cover the pan with aluminum foil and let cook for 20 minutes.
Let the paella sit for 10 minutes after cooking so the rice may absorb the broth. Add salt and pepper to taste.

Serves 10

Serve with salad and garlic bread.