PAELLA (serves 6)

• 1/3 cup of Olive Oil
• 1 Small Onion, minced
• 2-3 cloves of garlic, crushed
• 3-5 tbsps minced fresh parsley
• 1 generous pinch of saffron
• 2 tbsps of chicken bullion
• 3 skinless Chicken Breasts, cut in large chunks
• 2 green peppers, sliced
• 1 red pepper, sliced
• 1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch of it is all you need for taste but a richer color is desired)
• 8 oz tomatoe sauce
• 1 tsp sugar
• 4 cups of rice
• 7 cups of water
• salt
• 1/2 lb - 1 lb shrimp, leave shell on
• 1 lb scallops

Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally.

Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.
ENJOY!

Crema Catalana

Because of its crisp, caramelized topping, this creamy Catalan dessert is often compared to the French crème brûlée. Sweet Catalan cream, however, is not as heavy or rich as its French cousin, and thus makes a more pleasant ending to a heavy paella dinner.

• Serves: 4
• Difficulty: Intermediate
• Preparation time: 30 min.

Ingredients
• 2 cups (15 fl. oz) milk
• 1 cinnamon stick
• Rind of 1 lemon
• 1 teaspoon vanilla extract
• 4 medium egg yolks
• 1 tablespoon cornstarch
• 1 cup (7 oz) superfine sugar

Preparation
In a saucepan, bring the milk, the cinnamon stick, lemon rind, and vanilla extract to a boil. Simmer for several minutes the discard the cinnamon stick and lemon rind. Set the flavored milk aside.

In a bowl, whiks the egg yolks together with the conrstarch and 3/4 cup (5 oz) of the sugar until the mixture is creamy. Gradually pour this mixture into the saucepan with the milk, mixing continously.