Image Up Advertising & Design

FOUR SEASONS BREEZE | DECEMBER 2018 13 Devastated, he went to work in the rice fields in Spain. Eventually he made his way to America with a scholarship, still speaking no English, but with the intervention of a Catholic Cardinal and Henry Cabot Lodge, at that time the US Ambassador to Spain. His oboe playing got him the scholarship and kept him touring with the school orchestra, until all the touring changed from an opportunity to a liability to his studies. Wanting to quit the oboe but not knowing how since the oboe secured his scholarship, he felt stuck until another opportunity presented itself, again through Julian: a chance to attend Pepperdine University. He took it, and was chosen to be the roommate of George Pepperdine Jr., the founder's oldest son. Do you see what I mean? Up, down, up, down. Amazing opportunities, opportunities denied, devastation, hard work, persistence, resilience, a chance encounter, an opportunity seized and embellished. And on it goes. He meets people who help him, and he takes their help and transforms it into yet another opportunity to enrich his life. Enrique had a career as a hospital administrator, at which he excelled. He and Wally and their growing family lived in Los Angeles, then on Catalina Island, back to suburbs of L.A., then moved to Puerto Rico where Enrique brought back a hospital from the brink of extinction, then they returned to California, then later moved to Chile, then back to California. There is so much more to share. But I'm running out of space. Needless to say, Enrique had a distinguished career. Wally was his helpmate and mother of their four children. Three of their children are doctors. The fourth is a sensitive and enlightened teacher of non-typical children, children with disabilities. It was this son who encouraged his parents to be creative and sent them a box of watercolors. And of course they seized the opportunity. They began Rob Kelman's class which they attend faithfully, two days a week. They also water walk twice a week, Wally goes to a casino about every three months where she plays the slots while Enrique bets on the ponies. They are in their eighties now, and retired. They are both charming. They're proud of what they have achieved. And there's one more thing: Enrique says he was often the only Latin person in a position of influence. Of this he is extremely proud. It's one more feather in a cap hugely adorned with feathers. Maybe some of them are from those baby chicks he baptized years ago in one of his first efforts to improve the lives of those around him. DIRECTIONS: 1. Prepare the bouillon or chicken stock in a pot on top of the stove, with 2 cups of water for every cup of rice. For example, for 10 people use at least 10 pieces of chicken, one pound of beef or pork, cut into cubes, 6 cups of bouillon and 3 cups of rice. 2. Level the paella pan by using water as a guideline, and be sure that the fire can be properly controlled. After leveling water in the paella pan, toss out the water and dry the paella pan well. 3. Place the paella pan on the fire and add ½ cup of olive oil. Spread the oil well over the surface of the paella pan and when the oil is hot, add the chicken and the meat. Move the ingredients so that they brown evenly. In about five minutes, add 3-4 cloves of minced garlic. Be careful that the garlic doesn't burn. Add the can of diced tomatoes. After mixing the ingredients thoroughly for about 2 minutes, add the rice and mix thoroughly again for about 2 minutes. 4. Add the bouillon and let it come to a boil. Boil about 7-8 minutes. At this time add the saffron or sazon. 5. Add the lima beans and the seafood. Spread them all out evenly on top as if decorating a pizza. 6. After 3-5 minutes, add the sliced peppers, and finally the asparagus all in a decorative manner. 7. Bring the fire to low-medium. Taste for salt and cover the paella with aluminum foil. 8. Lower the fire flame to low. The paella should be done. The rice should be firm and loose. The rice should absorb the flavor of all the ingredients. 9. Turn off the fire and let the paella sit for 5 minutes before serving. Paella is a dish known internationally. There are many ways to prepare the dish, and it can be prepared with many different ingredients. In a paella-preparing contest, the Enguidanos paella won first prize out of 97 entrants. INGREDIENTS: (These ingredients should be used in accordance with the size of the paella pan and the number of people to be served.) • Chicken – at least one portion per person • Beef or Pork – depending on religious customs • Shrimp – preferably de-veined and cleaned • Mussels – well scrubbed and should be tightly closed • Scallops – if available • Lobster – if affordable • Rice – Uncle Ben's long grain • Olive Oil • Garlic • Small can of red peppers, sliced • Can of diced tomatoes • Lima beans • Asparagus • Saffron if available, or Sazon • Salt • Chicken Bouillon Prize-Winning Paella They even cook!

• Cover