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This recipe is tried and true. I've served it at a number of dinner parties. I made it recently but since it was just for the two us I made a few adjustments. Home Cookin Chapter: Recipes From Thibeault's Table Paella A La Valenciana ====================== From:Penelope Casas: The Foods and Wines of Spain. Chicken and Seafood Paella 6 cups very strong chicken broth, preferably homemade 1/2 teaspoon saffron 1 small onion peeled 2 small chicken or chicken pieces salt 1/2 cup olive oil 1/4 pound Chorizo sauces cut into 1/4 inch slices 1 large pork chop, boned and diced 1/4 pound piece of cured ham, diced 1 medium onion chopped 4 green onions chopped 4 cloves garlic, minced 2 pimientos, homemade or bottled, diced 1 pound small or medium shrimp shelled 2 small lobsters, divided into tail sections and claws or 4 lobster tails, split lengthwise, or 8 king crab claws or 8 jumbo shrimp in their shells 3 cups short-grain rice 5 tablespoons chopped parsley 2 bay leaves, crumbled 1/2 cup dry white wine 1 tablespoon lemon juice 1/4 pound fresh or frozen peas 18 clams, cleaned 18 mussels, scrubbed Lemon Wedges for garnish Chopped Parsley for Garnish . Heat the broth with the saffron and the whole onion. Cover and simmer 15 minutes. Remove onion from broth - you need exactly 5 1/2 cups of broth. Cut chicken into small serving pieces - whole breasts cut into 4 parts and each thigh into 2 parts, the bony tip of the leg chopped off, the wing tip discarded and the rest of the wings separated into two parts. Dry pieces well and sprinkle with salt. In a metal paella pan, with about a 15 inch base, heat the oil. Add the chicken pieces and fry over high heat until golden. Remove to a warm platter. Add the chorizo, pork and ham to the pan and stir fry about 10 minutes. Add the chopped onion, green onions, garlic and pimientos and saute until the onion is wilted. Add the shrimp and the lobster and saute about 3 minutes more, or until the shrimp and lobster barely turn pink (the lobsters will cook more in the oven). Remove the shrimp and the lobster to the platter with the chicken. Add the rice to the pan and stir to coat it well with the oil. Sprinkle in the 5 tablespoons chopped parsley and the crumbled bay leaves. (Make in advance up to this point). Stir in the chicken broth, boiling hot, the wine, lemon juice and peas. Salt to taste. Bring to a boil and cook, uncovered and stirring occasionally, over medium-high heat for about 10 minutes. Bury the shrimp and the chicken in the rice. Add the clams and the mussels, pushing them into the rice with the edge that will open facing up. Decorate the paella with the lobster pieces, then bake at 325F uncovered for 20 minutes. Remove from the oven and let sit on top of the stove, lightly covered with foil for about 10 minutes. To serve , decorate with lemon wedges and chopped parsley.

With ethnic recipes, I often use Google translate to go to the native language recipes, and translate back to English. I think this may be more authentic. dcarch From a Chinese recipes, as translated by Google: ------------------------------------------ Egg F Y This dish golden color, outside the focus of Hong within soft, bamboo shoots, crisp, OK for dinner or snack can. Material Ingredients: eggs, 250 grams, 125 grams of bamboo shoots Accessories: lean pork 25 grams, 15 grams of fresh mushrooms, Spices: onion 10 grams, 7 grams of salt, MSG 2 g, 1 g of sesame oil, pepper, 2 grams, 30 grams of vegetable oil Practice 1. Pig meat is cut into 60 x 3 x 3 mm in silk; 2. Xiansun slashing the skin, wash, cut into 60 x 3 x 3 mm in silk; 3. Mushroom stalks, washed and cut into 60 x 3 x 3 mm in silk; 4. The shredded bamboo shoots into the boiling water pot boiled about half a minute to salvage water dry with a clean towel; 5. eggs add salt, MSG, sesame oil, stir, then put pork, shredded bamboo shoots, mushrooms, onion Bancheng eggs; 6. hot wok, with the fire under the oil-shabu, the end away from the crater, with material Tieshao the eggs into the pot divided into six parts; 7. the pan back on the stove, while fried side under the oil and fry until golden brown, flip fried the other side, and then the next oil and fry until golden brown; 8. Finally, under the oil, simmered complex fried on both sides until cooked, can Dish and styling; 9. The end of the disc put 3, the middle put two into the top put a pagoda like.

Thanks, but I think you have posted this recipe previously.