Paella Recipe

PAELLA
Paella is a typical Spanish dish and is traditionally cooked in a "paellera". Original of Valencia, concretely of the marjal of the Albufera. It is a humble dish with great tradition andhistory in Valencia. The popularity of this plate has done that, at present, has expanded with great quantity of variants adapted in the ingredients to the diverse regions of the Spanish kitchen.INGREDIENTS:
- 1 small onion, finely chopped
- 1 green pepper, finely chopped
- ½ red pepper, boiled until soft and then cut into long thin strips
- 2 medium-sized tomatoes, skinned and finely chopped- 2 carrots, finely chopped
- 100g peas, cooked
- 200g prawns (if using cooked prawn substitute
fish stock for the water)
- 200g small clams
- 200g squid
- 12 mussels
- 350g rice(traditionally short grain rice is used
but I prefer to use long grain)
- 2 cloves of garlic, coarsely chopped
- A pinch of saffron strands (if you can’t get saffron, use yellow food coloring instead and addit - once you have added the liquid)
- A sprig of parsley, finely chopped
- Olive oil
- About 800ml water
PREPARATION: Wash the clams in cold water with salt, open them in a saucepan with 1/2cups water, drain and reserve the clams and broth separately. Wash peppers, remove seeds and crumble. Wash the chicken and shred. Wash the squid and cut into strips. Peel the prawns and cook the shellsand heads for 10 minutes, strain and reserve broth.
Heat oil in a frying pan and fry the chicken until browned, add the squid, stir a couple of minutes and add the finely chopped onion, peppers, peasand peeled tomatoes. Sauté for 15 minutes. Add rice, stir and sprinkle with the hot broth of prawns and clams (more water), calculating the volume double that of rice.
Make a paste with the garliccloves, parsley and saffron and add to the pan, season and add color to taste and cook 10 minutes over high heat. Reduce heat and cook for 6-7 minutes over low heat. At the end of cooking, add the...