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LOCATION: Recipes >> Spanish >> Paella 14

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Paella
Yield: 6 servings

1 dozen clams or mussels
1/2 kg prawns
1 sm chicken (1 1/2 kg) or rabbit
200 g pork loin, cut in cubes
75 ml olive oil
3 cloves garlic
1 bay leaf
1 sm onion, minced
2 green peppers, cut in strips
1/4 kg squid, cut in rings
2 lg tomatoes, peeled, seeded ; and chopped
500 g rice (short grain)
1 l liquid, very hot or boiling
1/2 ts saffron
10 peppercorns
1/2 ts paprika
2 ts salt
1 sm tin red pimento
100 g cooked peas

Clean the clams or mussels and steam them open. Remove a half shell
and discard, setting aside the clams on one shell. Strain and
reserve the liquid in which they cooked. Peel the prawns, saving
several of them unpeeled for garnish. Cook them in a little water,
adding the other shells. Strain and reserve the liquid. Cut the
chicken into serving pieces (the bony pieces can be cooked in water
to make a stock for cooking the paella). In the paella pan heat
half the oil and in it toast 2 cloves of garlic and the bay leaf.
Remove them and set aside. In the same oil, slowly brown the chicken
pieces with the cubes of pork, turning them often. Remove them to
a dish when nicely browned.Now add the minced onion and chopped
peppers to the oil. Let saute a few minutes, then add the rings of
squid and saute. Add the tomatoes and raise the heat to high so
that they "fry" in the oil. Add remaining oil at this point so that
mixture doesn't stick. Add the rice and cook it briefly, stirring,
so that the grains become slightly opaque.

Combine the reserved cooking liquids (should add up to about 1 l)
and heat them. Add to the rice with the chicken, pork and the peeled
prawns and continue cooking on high heat. In the mortar or blender
crush the fried garlic and bay leaf with the saffron, peppercorns,
paprika, 1 clove raw garlic and salt. Dilute in a little of the
liquid from the pan or in a little white wine and add to the paella.
Stir it in well to mix. Now turn down the heat and let the paella
continue cooking.Takes about 20 minutes. Decorate the top with the
reserved clams and mussels, cooked prawns, strips of tinned pimento
and cooked peas. Shake the pan to prevent the rice from sticking
on the bottom. Because paella is easy to overcook into a sticky
mess, it should be removed from heat before the rice is quite
tender. Rice should still have a little kernel of hardness in the
center. Now let the paella sit for 10 minutes before serving, so
that the rice can finish cooking from the heat in the pan. Serve
with quartered lemons which are squeezed over rice, chicken and
shellfish.

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