Paella Tagine

Poking around Vroman's in Pasadena last weekend, I came across a spanish cookbook by Penelope Casas. The recipe that drew me to the book was an egg crusted pork, chicken and sausage paella. All my favorite meats in one dish. And even though we do not own a traditional paella dish, the bottom of the tagine worked beautifully. The smell had Seven circling the chef, waiting for a handout.

Here is a Pork and Green Pepper pie recipe from Ms. Casas