Paella
From Cherrill 12 years agoIngredients
- 1 dozen mussels shopping list
- 1/2 kilogram shrimp, peeled - keep the shells, heads, etc shopping list
- 6 large shrimp (Langoustines or king prawns) cooked but unshelled shopping list
- 1 medium chicken cut into small serving pieces shopping list
- 200g pork loin, cut into cubes shopping list
- 75ml olive oil shopping list
- 3 cloves peeled garlic shopping list
- 1 bay leaf shopping list
- 1 medium onion, minced shopping list
- 2 green bell peppers, cut into stripa shopping list
- 300g squid,cut into rings (optional) shopping list
- 2 large tomatoes, peeled, deseeded and chopped shopping list
- 500g rice shopping list
- 1 1/4 litre liquid (see later) shopping list
- 1/2 teaspoon saffron shopping list
- 10 peppercorns shopping list
- 1/2 teaspoon paprika shopping list
- 2 teaspoons salt shopping list
- 1 small tin red pimiento (optional, new addition but pretty) shopping list
- 100g cooked peas shopping list
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.
People Who Like This Dish 3
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