Heat the vegetable oil in a very large, heavy pot. Add the onions, garlic, and
green peppers, and saute for 5 to 7 minutes over medium heat. Add the
chicken pieces, oysters or clams, crabmeat, shrimp, ham, pork, and fish.
Continue cooking over low heat, stirring until most of the meat is light
golden. Now add the tomato sauce, roasted peppers, paprika, bay leaves,
vinegar, and wine.
Add the consomme, salt, pepper, and finally the rice, stirring lightly. Bring
the mixture to a boil, lower the heat, cover, and simmer for about 35 minutes,
until the rice is tender and has absorbed most of the liquid.
Garnish, garnish, garnish! Use the leftover shells from your seafood, and
incorporate peas and roasted red pepper strips in a geometric design.
NOTE If you prefer, instead of boiling, you may transfer the paella to a baking dish
and bake at 300 degrees for about 30 minutes .