OH! mARIA!

Maria Sanchez and her family have a true love for her Seafood Paella now that she's added RED SOSS to the recipe.

She says that although they love seafood, her recipe is also sensational as a vegetarian dish.

Ingredients:
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>> 1 cup olive oil 
>> 3 heads of garlic, with cloves detached but not skinned 
>> 6 red peppers or Ancho peppers, cored, seeded and sliced 
>> 5 lbs. of chicken, preferably legs and thighs with bone in 
>> 4 Spanish onions, chopped 
>> 2 16-ounce cans diced tomatoes 
>> 1 bottle RED SOSS
>> 6 cups chicken stock 
>> 20 threads of saffron, crushed 
>> 2 teaspoons Spanish smoked paprika 
>> 4 cups short-grain rice 
>> 2 16-ounce cans garbanzo beans 
>> 1 lb. green beans, slender asparagus and baby artichoke hearts 
>> 20 jumbo shrimp
>> 20 clams and/or mussels 
>> 4 lemons, cut into wedges, for garnish

Process:
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>> Heat the paella pan over medium-high heat, add olive oil and garlic and fry the peppers. Remove peppers and set aside.

>> Add chicken parts to the pan, turning to sear all sides. When chicken is golden, add the onions and saute until translucent.

>> Add the tomatoes, the RED SOSS and the stock and reduce the base for 30 minutes.

>> Crush the saffron with the smoked paprika and add it to the stock.

>> Thirty minutes later, stir in the rice and let it simmer for about 20 minutes.

Important Note: 
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Do not stir or cover the rice. As the rice cooks, add the vegetables and the garbanzo beans.

>> During the final 10 minutes, place the shrimp and shellfish into the rice mixture so that they will cook.

>> Once the liquid is absorbed by the rice, finish the dish off with a few squirts of lemon juice and leave lemon wedges in the paella pan or placed along the rim.

Enjoy!

GET SOSSY, MARIA!