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Food, Fun and Fabulous 130 ¼ cup extra-virgin olive oil 1 Spanish onion, diced 4 garlic cloves, crushed 4 red bell peppers, diced 1 (15-ounce) can whole tomatoes, drained and hand-crushed 1 stalk celery, diced 2 Andouille sausages, thickly sliced chicken, see above 1 pound jumbo shrimp, peeled and de-veined 1 dozen mussels (or clams) 1 cup white wine 4 cups clam juice saffron rice, see above 1 bunch flat-leaf parsley leaves, chopped, reserve some for garnish lemon wedges for serving 3 tablespoons butter salt and pepper to taste In large pan, heat olive oil. Make a sofrito by sautéing the onions, garlic, red pepper, tomatoes, and celery. Cook for 2-3 minutes on medium heat. Add Andouille sausage, chicken, shrimp, and mussels. Cook for 4 minutes and deglaze pan with 1 cup white wine and 3 cups clam juice. Add cooked saffron rice, cover, and let simmer for 15 minutes. Add parsley and butter. Add salt and pepper to taste. Dish into 6 bowls and serve with lemon wedges. Paella in a Pumpkin Paella is a wonderful hearty dish for entertaining. It's colorful and can be served straight from a paella pan or in a seasonal roasted pumpkin (see next page) bowl! You can mix and match any shellfish with sausage and chicken, which can be grilled or sautéed before combing into the dish. We've prepared this for 300 guests for a black tie gala for the ballet with a Don Quixote theme. The event was held in a major upscale retail store and we had to work out of the supply rooms! 4 cups short-grain white rice 3 cups warm water 3 cups clam juice 1 heaping teaspoon saffron threads Boil water and clam juice. Add rice and saffron, cover, and cook for 30 minutes or until al dente. Saffron Rice 6 chicken thighs with skin on 2 medium-sized chicken breasts 1 tablespoon paprika 2 teaspoons oregano, chopped 2 teaspoons parsley, chopped Kosher salt and freshly ground pepper to taste Marinate chicken with paprika, oregano, parsley, salt, and pepper. Rub herb marinade on chicken and roast at 400 degrees for 20 minutes or until done. Let cool and shred or chop chicken. yield: 8 servings Chicken Spanish Paella

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