Las Culebrinas' Paella

Name: Las Culebrinas' Paella
Ingredients: 8 cups water; 2 cups white wine; 1 1/2 medium onions, diced; 2 green bell peppers, seeded and diced; 2 tablespoons garlic, minced; 1/2 cup tomato paste; 1/3 cup canned peeled tomatoes; 1/2 teaspoon black pepper; 5 bay leaves; 1/3 cup salt; 1 tablespoon yellow food color; 1/4 cup olive oil; 2 cups beer; 10 ounces medium shrimp; 10 ounces medium scallops; 10 ounces cubed firm-fleshed fish; 10 ounces cleaned squid bodies, cut in large rings; 10 ounces boneless chicken breast, cut in strips; 1 1/4 cups long grain rice; 1 1/4 cups Valencia rice; 4 mussels; 2 lobster tails, cut in half lengthwise

22 ingredients

4 steps

Ingredients

8 cups water
2 cups white wine
1 1/2 medium onions, diced
2 green bell peppers, seeded and diced
2 tablespoons garlic, minced
1/2 cup tomato paste
1/3 cup canned peeled tomatoes
1/2 teaspoon black pepper
5 bay leaves
1/3 cup salt
1 tablespoon yellow food color
1/4 cup olive oil
2 cups beer
10 ounces medium shrimp
10 ounces medium scallops
10 ounces cubed firm-fleshed fish
10 ounces cleaned squid bodies, cut in large rings
10 ounces boneless chicken breast, cut in strips
1 1/4 cups long grain rice
1 1/4 cups Valencia rice
4 mussels
2 lobster tails, cut in half lengthwise

Directions

1

Preheat the oven to 400 degrees F. Combine all the ingredients, except for the mussels and lobster, into a large cooking pot and stir well.
2

Cook on stovetop over high heat for 15 minutes.
3

Add the mussels and lobster, cover, and place in the oven for 35 minutes.
4

Uncover and serve.