Paella Sevillana

• onion, chopped↗1
• green bell pepper, chopped1
• garlic cloves, chopped↗4
• tomatoes, chopped↗1
• peas↗1⁄2 cup
• mussels, without shell↗1⁄2 lb
• prawns, raw↗1⁄2 lb
• pork, thinly sliced↗1⁄2 lb
• chicken, cut into chunks↗1⁄2 lb
• spanish chorizo, chopped↗1⁄2 lb
• olive oil↗1⁄2 cup
• white wine↗1⁄2 cup
• arborio rice↗3 cups
• bay leaves↗3
• slices roasted red peppers↗10
• teaspoon cumin powder↗1
• pinch black pepper↗1
• pinch saffron↗1

Step-by-step instructions

1. 1

   Saute garlic, onion, bell peppers, and tomato in olive oil.

2. 2

   Add chicken, pork, and peas, and saute. Add white wine.

3. 3

   Add cumin, pepper, saffron, and salt. Let cook 15 minutes until meat is done.

4. 4

   Add jamon iberico and rice, and saute one minute.

5. 5

   Add 6 cups broth (or twice as much as rice you use).

6. 6

   After the paella boils for 10 minutes, add the seafood and return to simmer for 10 additional minutes.

7. 7

   Decorate with the roasted red pepper strips, and let sit five minutes before serving.