How's this for breakfast:
Paella Brava

Ingredients, which can vary and be altered to taste:
As much chorizo as you would like to have
Two chicken breasts, chopped in cubes
Pork, chopped in cubes
Spanish tocino (more or less the same as Italian pancetta)
Beef, chopped in cubes.
Shrimp, lobster, mussels, scallops, fish, all seafood you can gather.
Rice, Valencia or Arborio, the amount you would use to make six servings.
One bottle or red wine of your liking
One bottle of brandy of your liking (you need only one quarter, but you can drink the rest)
Some dry sherry
One bottle of white wine of your liking, if you can find Txacolí don’t cook with it, drink it!
Two bottles of your favorite beer.
Paprika (powder)
Saffron (if not available, you may use bijol)
Salt
Pepper
Two onions
Garlic, generous amount.
A laurel leaf.
Oregano, cumin, and culantro.
A red bell pepper, a yellow bell pepper, a green bell pepper (or any of those) and whole tomatoes.

Clean and devein the shrimp or lobster.
Make a broth with a fish head and the shrimp or lobster shell. Reserve at a simmering point to be used with the rice. In a deep pan, put some olive oil and put the rice in it, coating it with the oil. Start adding the broth to it and color it with the saffron. After the broth is consumed, start adding beer until the rice is done. Add the laurel leaf.

Coat the bottom of a pan olive oil. Chop an onion in rings and cook it till transparent, add mashed garlic and wait for it to be cooked, doré At the last minute, add the oregano, cumin, and culantro. Reserve.

Cut the tocino and melt the lard in a pan. Add the chorizo and cook with a low fire. Add some red wine to it, and some of the onion and garlic. Add the pork, season with salt and pepper. Add some brandy over it.
Repeat the same process with the meat. Once the meat and the pork are done, combine and reserve. Let the sauces mix and the onions caramelize on them.

In some of the grease left in the pan start cooking the chicken seasoned with salt and pepper. Add some white wine and let it reduce. Add some garlic and cook till it is doré.
Repeat that process with the fish and the scallops.

Take the shrimp or lobster and cook it in a pan slightly coated with olive oil. Add some garlic, and season with salt, pepper and paprika. Add white wine, cook it until reduce.
Combine all of the above with the rice in a big paella pan and keep it there at a very low fire. If it dries up, add more broth or beer.

Sauté the red pepper, the yellow pepper and the tomato, until they are soft and tender. Cook more onions and a bit of mashed garlic in a slight film of olive oil. Don’t clean the pans, because you are allowed to wipe them clean with bread, on top of which you can place a slice of chorizo, or you just can put the slices of bread aside and make some tapas as appetizers.

Place the onions and the garlic over the rice and decorate with strips of the peppers and the tomato. Splash it with some brandy or dry sherry. Remember that paella is all about excess. Serve and have some good red wine or beer to wash it down, plus Manchego cheese (or Garrotxa) on the side. If you find Txacolí, well that’s the perfect crisp white for a paella that’s heavy on the seafood side. Enjoy.

Co~no, Val!
I hope you remember us, the little people, as your fame spreads over the land through news coverage such as the Tampa Tribune article.
And an aside to CB... this is a *great* recipe!
I copied it into my archives and can't wait to try it. Many thanks!
Julio

Great article, bro. I'll be there if only for a while. I have to sample the puerco...

Saw the article this a.m. in the Tampa Tribune. The puerco looks great in the photo...you too Val.Now I have to go to the cuban restaurant for lunch after reading the article.

This is torture! Feel like a salivatin' Pavlov-dog now - the Paella Brava recipe is a definite keeper - good family cooking and eating project.

we didn't use the olla de presion, because one exploted once and Mami got scared....however abuela did. In any case, my favorite dish from Abuela was her Tasajo with platanitos fritos...she had a touch for madurar los platanos to the point that when she fried them they caramelized....mmmmmmmmmm God it is too early for this!!!!

Thanks to y'all...

I've been meaning to find a good pressure-cooker...It's so hard to find one that isn't packed to the gills with electronic bells and whistles now. I miss the old-style jobbies with the thingy on the top that went tick-tick-tick-tick-tick as the steam escaped...

As for that paella recipe, I think I sprained a salivary gland just reading it. And when it comes to ManCamp food I'm ALWAYS drooling over the recipes...

*sigh* Maybe someday we'll do a similar setup here on the home-front...

--TwoDragons

Val,

Thanks again for being so gracious with your time.

Your readers are welcome to e-mail me their recipes. I'd love to run more in the paper next week.

Jeff Houck
The Tampa Tribune
jhouck@tampatrib.com

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