Paella

Heat olive oil in a wide, shallow pan (use a paellera if you have one). Stir fry the cubed chicken breast and chorizo (or any kind of sausage you have on hand). Set aside.

Saute garlic, onion and diced bell peppers (use red, green and yellow to add more color to your dish) in the remaining oil. Add diced tomatoes and continue mixing for about 2 mins. Put 1 cup of rice (spanish, arborio, jasmine or just regular rice) and continue mixing. Season with paprika and saffron (kasuba). Pour a can of chicken broth in the mixture and let it boil. Stir occasionally to avoid rice sticking to the pan. When rice is already cooked, continue to simmer until enough water has evaporated leaving the paella only a bit sticky but not too dry. Add the fried chorizo, chicken and sweet peas. Adjust the taste with salt, pepper and a little sugar. Garnish with fresh lemons.

To make a seafood paella, substitute the chicken and chorizo with mixed seafoods (clams, lobster balls, shrimp, squid, etc) but there is no need to fry it (just make sure it is cleaned well and cut into desired sizes...if using shrimp, just peel it all the way thru the tail but keep the head intact -- or your choice of course!) When rice is cooked, top it with the mixed seafoods and cover the pan with aluminum foil. The steam will cook the seafoods.