Estefania's Paella

Serves 4 people.

Ingredients:

1 tomato, cut in 8ths

1 onion, cut in 8ths

garlic

1-2 jalapenos (or green pepper), cut in quarters

1 lb. shrimp

1 lb. mussels

1 lb. calamari, cut up

1 lb. chicken, cut up

4 cups short grained rice

salt

saffron

Fry tomato, onion, garlic and jalapeno in large pot. Add shrimp, mussels, calamari and chicken. Cook with veggies. Mash the tomatoes up when cooked through.

Add rice and caramelize for about one minute over slow fire. Put in enough water to avoid sticking. Add salt and a pinch of saffron (for color). Taste the rice when soft. When finished cooking, let it rest for five minutes. Add cooked peas if desired.

Serve hot.

Estefania's Sangria

Start with red wine and add equal proportions of lemon/lime soda or lemon flavored sparkling water and orange juice. Add sugar to taste and cinnamon sticks. Cut up apples and oranges into small pieces and add to liquid.

Make about 1-2 hours before serving and chill. Serve chilled.

Estefania's Gazpacho

Cut up a loaf of bread and place it inthe blender with tomatoes, onions and peppers (jalapeno and bell). Add about 1/4 cup of red vinegar and 1/4 cup of olive oil.

Add water to desired consistency. Add salt and pepper to taste. Add diced cucumbers if desired.

Serve chilled.