Paella a La Alicantina

7 tb Good olive oil

3 md Green peppers, chopped

3 Cloves garlic, peeled and

-minced 3 Tomatoes, peeled and chopped

8 Young, tender artichokes,

-chopped 1 lb Rice

Saffron Sweet (Spanish) paprika 1 Qt. water

1 lb Pork, diced

Salt Heat the oil in a large skillet and fry the peppers lightly and quickly to avoid burning them. Set them aside. In the same oil, fry the rice. Continue cooking, without stirring, until the rice is half done, then reduce the heat and cook slowly until finished. This rice should be cooked, dry and have the grains separate (rather than stuck together).