Paella is a traditional spanish dish with rice, vegetables, meat and fish. It’s name comes from a wide frying pan “paellera” originally used to prepare this delicious plate.
There are several types of paella:
- Marinera: rice with fish, molluscs and crustaceans.
- Mixed paella: paella with meat and fish.
Let’s see in detail a version of the Mixed Paella
Paella
Ingredients
- 500 gr rice
- 300 gr meat of pork
- 300 gr chicken thighs
- 200 gr tomato sauce
- 350 gr prawn
- 350 gr mussels
- 350 gr clams
- 8 shrimps
- 1 sepia
- 1 onion
- 2 cloves garlic
- green pepper
- 1 red pepper
- 100 gr flat green beans
- 1 lt chicken broth
- sweet paprika
- food colouring
- black pepper
- salt
- olive oil
Instructions
- Before preparing the paella, putting the clams in a bowl with fresh water and a pinch of salt, and leaving an hour to release the sand deposited in them.
- Then putting them in a pot with boiling water and leave a few minutes on the fire in order to open them.
- Put them to drain.
- Cleaning the mussels, removing the beard and anything else attached to the shell, putting them to cook in hot water until they open by themselves, only for a few minutes.
- Then putting them to drain.
- Cleaning the prawns and the shrimps and putting them in the fridge.
- Cleaning and slicing the sepia, putting it in the fridge.
- Cleaning and slicing the chicken thighs and the meat of pork, putting the meat in a bowl with salt and pepper and mixing well.
- Peeling the garlic and slicing it, peeling the onion and cutting it into small pieces.
- To prepare the paella using the classical pan with the handles.
- Putting a tablespoon of olive oil and when it will warm adding the meat, let it brown without it cooks too much.
- Removing the meat from the pan and setting it aside; with the same oil frying the onion with a pinch of salt and a garlic.
- When they are golden, adding the paprika, the flat green beans and the red and green peppers, and letting it cook a bit; adding the tomato sauce and the sepia.
- Adding the food coloring and rice, mixing thoroughly and leaving a few minutes, then adding the hot chicken broth and boil.
- Lower the heat, adding shrimps, prawns, clams and mussels without the shell, and leaving some in their shells for garnish.
- Let cook 15-20 minutes.
- It is important that the rice does not dry out, it is not left without the broth, in which case adding a little.
- When it will be ready, leave the paella a few minutes, and then serving it hot with mussels and clams in their shells as a garnish.
