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MIXED MEAT AND SEAFOOD PAELLA FROM PALMA Recipe

Ingredients

How to make it

  • 1. In a small bowl or mortar, mash the garlic, parsley, saffron, and salt to a paste. Set aside.
  • 2. In a large paella pan or 15-inch skillet, heat the olive oil over medium heat. Add the pork and rabbit and cook, stirring frequently, for 12 to 15 minutes, or until browned on all sides. Transfer the meat to a platter. Add the chicken pieces and cook, stirring frequently, for 12 to 15 minutes, or until browned on all sides. Transfer the chicken to the platter. Add the squid and cook for 4 to 5 minutes, or until slightly tender. Transfer the squid to the platter. Add the onion, tomato, and pepper and cook for 2 to 3 minutes, or until soft but not browned.
  • 3. Return the cooked meats and squid to the pan, add the garlic-parsley paste, rice, lemon juice, beans, and peas. Stir-fry for 2 to 3 minutes to mix. Pour in the stock, bring to a boil while stirring, then reduce the heat and simmer for about 20 minutes without stirring. During the last 10 minutes, tuck the shrimp and mussels into the rice. Discard any mussels that do not open. Season with pepper. Turn off the heat and cover for about 10 minutes to allow the rice to absorb any excess liquid. Garnish with the lemon wedges and parsley spring. Serves 6 to 8

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rescue_ranger New Baltimore, VA

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