My grandfather, Avi, was from Barcelona, Spain. One of the things he loved to do was cook authentic Spanish dishes for friends and family. When I was getting ready to go to college he invited me over to his house for a cooking lesson. Avi wanted to make sure I learned the proper way to cook Paella so I could carry on the tradition of serving it to my friends and later on my own family. Here is the basic recipe he passed on to me at the time. Of course, this is not set in stone. Many variations can be made depending on the type of meat or seafood that is used.
1 pork chop, chopped into small pieces
2 boneless, skinless chicken breasts, chopped
1/4 tsp each black and red pepper
1 green pepper, chopped
1 chopped onion
2 garlic gloves, minced
3 very rip tomatoes, blended smooth
2 cups short grain rice
1 tsp. salt
5-6 cups chicken broth (or enough to cover the rice by half an inch)
1/2 pound shrimp, peeled and deveined
In large shallow pan drizzle 2 TBSP olive oil fry chicken and pork until they become white. Add red and black peppers. When meat is not quite brown add green peppers. Cook for two minutes then add onions. When onions are jellylike add garlic. Cook for one minute then add pureed tomatoes and salt. Stir and cook until thick. Add rice and fry, stirring constantly for one minute. Add broth until 1/2 inch over the top of rice. Turn to medium high heat and bring to boil, stirring occasionally. When Paella comes to a boil turn heat down to low and simmer for 20 minutes. Add shrimp and cook for another 5-10 minutes or until rice is tender. Add more broth towards the end of cooking time but only if it is necessary.