1 (4-ounce) jar whole pimiento, drained and cut into strips
1/2 cup Chablis or other dry white wine
Lemon wedges (optional)
How to Make It
Heat oil in an 8 1/2-quart ovenproof Dutch oven. Add chicken, pork, and garlic; cook until chicken and pork are browned on all sides. Add red snapper, shrimp, crab meat, scallops, oysters, onion, and green pepper; cover and cook over medium heat 20 minutes or until snapper is fork tender. Add broth, tomato, and rice; bring mixture to a boil. Stir in bay leaves, saffron, food coloring, salt, and pepper; reduce heat, and cook over medium heat 10 minutes, stirring occasionally. Cover and bake at 350° for 15 minutes. Remove bay leaf.
Cook peas according to package directions; stir in pimiento. Spoon paella in center of platter and surround with peas. Sprinkle wine over paella; garnish with lemon wedges, if desired.
Note: 1/4 teaspoon ground saffron may be added for more flavor and color.