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Home Healthy Slow Cook Elegant Slow Cooker With Olives

Paella Recipe

Ingredients

How to make it

  • Boil the chicken pieces. Keep the liquid for stock
  • Clean and steam the mussels
  • Remove and discard the half shells, setting each mussel aside on one shell.
  • Strain and reserve the liquid in which they cooked
  • Gently cook the peeled shrimp in a little water.
  • Drain and set aside the shrimp, but keep the liquid they cooked in.
  • Add the peelings from the shrimp to the water, adding a bit more if needed. Bring to the boil for and simmer 3-4 minutes.
  • Strain, reserve the liquid and discard the shells
  • In a large skillet or paella pan, heat half the oil and toast the garlic and bay leaf.
  • Remove and set aside
  • In the same oil, brown the chicken pieces and the cubes of pork., turning often.
  • Remove when nicely brown
  • In the same oil, add minced onion and peppers - sautee for 3-4 mins
  • Add squid if using
  • Add tomatoes, raise heat and fry, adding remaining oil at this point.
  • Add rice, cook briefly, stirring, until grains turn opaque
  • Combine the reserved cooking liquid adding water if needed to 1/1/4 litres.
  • Add to the paella pan and continue cooking on a high heat
  • Crush together the fried garlic and bay leaf with the saffron, peppercorns, paprika, and salt.
  • Dilute with a little of the liquid from the pan and add. Stir to mix
  • Turn down the heat ans cook for about 15 mins or until the rice is cooked through
  • Decorate the top with the mussels, unpeeled shrimp, pimiento and peas
  • Let the Paella stand for 5 minutes before serving.
  • I know this sounds like a lot of work - but it's not as hard as it sounds and it tastes, and looks, stunning.

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The Cook

Cherrill Pizarra, Spain

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