Paella Castellana - cooking recipe

Ingredients

4 tablespoons olive oil
1 lb chicken breast, cut into 1/2 inch cubes
1 lb cooked shrimp
1 large onion, sliced
1 large red pepper, sliced
1 (8 ounce) package snap peas
2 (15 ounce) cans tomato sauce
2 pinches saffron
salt
1/2 cup medium grain rice, per person
2 cups water, per person
2 lemons, sliced into wedges (optional)

Preparation

Coat the bottom of a paella pan (or large wok) with plenty of olive oil.
Add the chicken to the wok and turn up the heat, stirring constantly. Add a pinch of salt. Cook until the chicken is browned and cooked thoroughly.
Add the onion, red pepper, snap peas, and another pinch of salt. Cook for five minutes, stirring throughout.
Add the shrimp. Add the tomato sauce stir well so that it coats everything. Turn down the heat to medium and cook for ten minutes.
Add the water, saffron, and salt to taste. Cook for 40 minutes, stirring occasionally.
Add the rice and stir the mixture, making sure to stir from the bottom so the food does not stick. Lower to a simmer and let cook for 20 minutes, stirring once or twice during the cooking.
The paella is finished when the rice is cooked and the water is absorbed. Paella should never be \"soupy.\" You can always add more rice or use less water to make sure to get an even consistency.
Mix the paella well and serve. You may choose to flavor the paella with a wedge of lemon. Goes great with spanish bread or a baguette, and dry, red wine.