Pyrenees paella recipe

The Pyrenees Dog: This breed grew in isolation in the terrible climate of the Pyrenees Mountains. This dog was cherished as a defender and protector of flocks against bears and wolves. They were fearsome and very strong as guard dogs and it was known to be one of the favorites within the peasants and royalty in the times of Louis XIV. These dogs were also known and famous as smugglers because people used them to carry contraband over the Franco Spanish border. The dogs avoided getting checked by customs officials by traveling through dangerous routes in the mountains.

Ingredients
1 tablespoon oil
½ chicken cut into 4 pieces
1 garlic clove, minced
2 tomatoes, cut into wedges (6)
½ red bell pepper, sliced thinly
3 cups chicken stock (see directions for preparation)
Salt
Ground black pepper
1 cup raw rice
Pinch of saffron
½ cup fresh peas
½ cup fresh shrimp, shelled and de veined
½ cup cooked ham, diced

Use a large pot and heat the oil over medium to high heat. Add in the chicken and brown all the pieces on all sides. Add the garlic to that as well as tomatoes, bell pepper, stock, salt and pepper to taste and bring this all to a boil. Bring down the heat and simmer once it starts boiling, simmer uncovered during 20 minutes.

Add in the rice slowly, and stir in the saffron and simmer the paella, covered for about 15 minutes. Next, add in the peas, and put the shrimp and ham under the rice and cook it for about 5 – 10 minutes longer. The rice must be soft and the liquid must be completely absorbed. Serve right away.

Makes 2 kilos approximately.