Cold Weather Paella

First make your soffrito. In a large Dutch oven (4 to 6 quarts), put a couple teaspoons olive oil and smear all over. (Less oil is needed if you do this instead of pouring in oil after the pan is hot.) Add onion, peppers, chopped tomato and garlic. Cook over high heat, stirring often, until soft. If using tomato paste, add after veggies are soft.

Pour in rice and chicken stock, mix thoroughly. Add pepper to taste, saffron and oregano, crumbling saffron between your fingertips. Stir. Add meats.

Cook over medium or medium-low heat, stirring often, until liquid is absorbed. If rice isn't done enough to suit you, add an ounce or two of broth or water, stir, cook, taste, and repeat until you are happy.

Serve hot. If taking somewhere, you can add a couple of ounces of water and reheat on the stovetop on arrival, stirring constantly.

Variations: Use whatever meats or poultry you like, cooking first and cutting to bite size. You can also add any vegetables you like to the soffrito. If adding mushrooms, slice and saute separately until liquid exudes, then add a couple of minutes before paella is finished.

Portion any leftovers into individual servings and freeze. Reheats wonderfully in microwave.

Note: Recipe can be cut in half. It will require the same cooking time.