Born in Cuba, Enrique Corona came from a large family of farmers. He was surrounded by aunts, uncles, cousins and grandparents, all of whom were Catholic. None could practice their faith under Castro. Enrique lived at home until the sixth grade, then went away to school as was the policy in Cuba. Although he knew at 12 that he wanted to become a priest, under Cuban law he had to choose an occupation, so nursing was to be his future. Although Enrique had never seen a nun or priest, his grandparents had told him stories of their faith. Under Castro’s Communist rule, there was not supposed to be discussion of Church or the existence of God. Ministers who questioned the wisdom of Castro’s policies were fired and replaced by people loyal to him. Enrique’s family obeyed the law, but that didn’t stop them from sharing what it was like before Castro. With the help of friends at school, he was able to realize his Catholic faith. At 17, Enrique decided on a future in the priesthood. There were eight practitioners in his parish. Enrique visited other churches and worked with youth groups spreading the word of God. Anyone who publicly disagreed with Castro faced the possibility of being arrested. Enrique published an article of his experience and the importance of God in everyday life and was imprisoned for three years, three months and 22 days. This made his commitment even stronger. During his incarceration, he prepared 80 men for baptism. Fr. Raul, Enrique’s mentor, was the only priest who visited the prisoners. When Enrique entered the priesthood this year, Fr. Raul, was able to come from Cuba to attend the ceremony. Enrique has now been in the United States for 11 years. He left his family and all that was familiar to him to devote his life to God. He began his ministry in Camden, NJ, working with a youth group. He studied in Rome, was a seminarian in Africa and transferred back to New Jersey to work in Atlantic City. He requested a transfer to the diocese of Paterson and this year, fulfilled his dream of becoming a Catholic Priest. He now resides at Our Lady Queen of Peace Church. Thirty five people from Atlantic City, whose lives he touched, traveled to West Milford recently to celebrate his birthday. To show his appreciation, he said Mass in Spanish for them. Enrique submitted three different recipes, but we only had space for one, so decided on Paella. Paella When most people think about Spanish food one of the first dishes that come to mind is paella. It is appropriate since paella is one of the oldest and most popular of Spanish recipes, It is a complicated dish with many ingredients and many variations that actually allow tor the cook’s taste and ingenuity. It combines the rice that was brought from China by the Moors, peppers and tomatoes that came with Columbus and the fresh fish of the coast of Spain. Paella comes from southern Spain, principally the province of Valencia, one of the liveliest and most colorful regions of the country. The lobster is cooked in its shell. When buying it, have the fish market cut the tails in 2 inch pieces. 1/2 cup olive oil 2 pounds chicken parts 1/2 pound lean pork, cubed 1 onion, minced 1 green pepper, minced 3 garlic cloves, minced 6 plum tomatoes, seeded and chopped 4 teaspoons salt 6 breakfast link pork sausages cut in 1 inch pieces 1/4 pound short grain white rice 1 quart hot water or chicken broth A few threads of saffron 2 pounds snapper or grouper cut in steaks or 1 inch thick filets 1 pound shrimp, shelled and cleaned 3 large lobster tails (optional) 1 7-ounce can pimentos, divided 1 8-ounce can artichoke hearts, divided 1 8-ounce can tiny green peas, divided Paella When most people think about Spanish food one of the first dishes that come to mind is paella. It is appropriate since paella is one of the oldest and most popular of Spanish recipes, It is a complicated dish with many ingredients and many variations that actually allow tor the cook’s taste and ingenuity. It combines the rice that was brought from China by the Moors, peppers and tomatoes that came with Columbus and the fresh fish of the coast of Spain. Paella comes from southern Spain, principally the province of Valencia, one of the liveliest and most colorful regions of the country. The lobster is cooked in its shell. When buying it, have the fish market cut the tails in 2 inch pieces. Directions To cook a paella you will need a very large Dutch oven if you do not own a cazuela or a paella pan.. The dish must be served from the pot where it has been cooked, if the pot is not very presentable it can be disguised by wrapping the outside with colorful napkins. Heat the oil in the pot where the dish is to be cooked. Start browning the chicken in the oil, add the diced pork and cook, until they are both browned on all sides. At low to medium heat, add the onion, garlic, pepper, tomatoes and salt. Cook for a few minutes and add the pork sausage. Continue cooking for 15 minutes at low heat, Stir in the rice, cover with all the sauce that has gathered in the pot. Continue cooking for an additional 15 minutes. Dissolve the saffron in the water or broth and gradually add the liquid little by little during these last 15 minutes. The broth or water must remain very hot as you add it. During the last 10 minutes of cooking time add the fish, the optional lobster, and finally the shrimp. Add half the can of pimentos, chopped. Serves 8 - 10.