"My wife and I get together every year on Valentine's Day with several of our closest friends. It has become tradition that the husbands cook a gourmet dinner for the wives. One of the dishes we prepared this year is paella. It's a Spanish dish and the taste drives the women wild."
-Marty Josephson

2/3 cup olive oil or salad oil
4 teaspoons each oregano and dry basil
3 cloves garlic, minced or pressed
2 teaspoons salt
1 teaspoon pepper
2 whole chicken breasts (about 1 pound each), boned, skinned,
   and cut in bite-size pieces
12 large shrimp, shelled (tails left on) and deveined
3 chorizo sausages (3 oz. each), casings removed
2 large yellow onions, chopped
1 large green pepper, seeded and chopped
2 cups rice
3 cups hot chicken broth
4 large tomatoes, peeled, seeded, and chopped
1/2 to 1 teaspoon powdered saffron
1 teaspoon coriander (cilantro)
1 cup fresh peas or 1 package (10 oz.) frozen peas, thawed
1/2 to 3/4 pound scallops, cut in bite-size pieces
12 clams, well scrubbed
2 pimentos, cut in strips (optional)

1. In a bowl, combine oil, oregano, basil, garlic, salt, and pepper. Place chicken and shrimp in another bowl or heavy plastic bag and pour marinade over them. Cover and seal and refrigerate for at least 4 hours or until next day.
2. Heat about 3 tablespoons of the marinade in a wide frying pan over medium heat. Leaving shrimp in remaining marinade, remove chicken, drain, and add to pan. Cook until lightly browned; remove chicken and set aside.
3. Add onions and green pepper to pan drippings; raise heat to medium-high, and cook until vegetables are soft. Stir in rice and brown slightly. Add chicken broth, tomatoes, saffron, coriander, chicken, and chorizo; bring mixture to boil. Cover, reduce heat, and simmer for 25 minutes, stirring occasionally, or until rice is tender.
4. Add peas and scallops and toss gently. Transfer paella to a very large ovenproof 6-quart baking dish or paella pan, or 14 to 16-inch ovenproof skillet. Drain shrimp and push into rice mixture along with clams. Bake, covered, in a 350 degrees oven for 15 to 20 minutes or until shrimp turn pink and clams open. Garnish with pimento strips, if desired. Makes 8 servings.

Source: Sunset Casserole Cook Book

Jeff's drink suggestion: "Marty is so full of life, as is a Mojito. Mojitos are made with fresh lime and mint which will complement this Spanish dish perfectly."

Mojito

3 oz. club soda
1 lime half, sliced
12 fresh mint leaves
2 tablespoons sugar
1 1/2 oz. light rum
1/2 oz. dark rum

Pour club soda into tall glass and add lime, mint and sugar. Crush ingredients with a pestle until well mixed. Add crushed ice and light rum. Top off with dark rum and add mint leaf for decoration.

Source: Matrix Fillmore

 
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