Paella Bruta (a rough peasant style paella dish) In a paella pan or a large flat frying pan, heat some olive oil about 3 tablespoons - enough to nicely coat the pan. Add one sliced chorizo sausage and cook it until the chorizo gives off its essence and fat. Set aside chorizo for later use. To the pan, add seasoned chicken cut in pieces and brown them skin side down. When sufficiently colored take the chicken pieces out of the pan and place aside with the chorizo. Less then a pound of chicken is good. If the pan is too dry add a little olive oil and cook some seasoned cubes of monkfish (about ½ a pound) until somewhat browned. Remove the monkfish and set aside for later use. In the paella pan sauté a ½ cup each of the following: Onions, diced with two or three of mashed garlic cloves, A green and red pepper diced A tomato chopped. Cook all ingredients making sure they start to soften. When the tomatoes have broken down add one cup of Valencia or Arborio rice. The rice must be short grained for this dish to be successful. Sushi rice can even be used in a pinch! Cook the rice in the mixture already in the pan. When you have cooked the rice for a minute or two, add enough water (about two cups) to cover the rice a bit and bring to a boil. Add a generous pinch of saffron strands and a dash of paprika to your liking. Add a bay leaf. A splash of some dry sherry is always good. Add the chorizo, chicken, and fish back to the pan. Distribute the meats evenly and make sure they are well combined with the water and rice. At this point lower the flame and simmer letting the rice cook slowly. You might want to add some more water if the rice starts to dry and stick to the bottom of the pan or the liquid starts to evaporate. Add some green peas making sure to distribute them evenly amongst the paella. Cook until the water starts to evaporate. When the water has evaporated place the pan in a moderate oven and continue cooking for about ten minutes or so. When done. Garnish with strips of roasted red pimentos, artichoke hearts, and asparagus. Shrimp, which have been sautéed in oil and garlic can be added to the paella. Serve with a simple salad of tomatoes, onions, and lettuce, with an olive oil and sherry vinegar dressing. Drink a young Spanish wine with this.