Ingredients (8 people):
- ¾ kg of Rice (best if you use vaporized rice)
- 1 skinless, diced chicken
- 1 Cuttlefish
- ½ kg of Prawns
- ½ kg of Mussels
- ¼ kg of Clams
- 2 large Onions
- 3 or 4 cloves of Garlic
- 1 kg of Ripe Tomatoes
- 2 Green peppers
- 1 can of Peas
- 1 can of Red sweet peppers
- 1 kg of Lemons
- 2 cups of White wine
- 5 or 6 tablespoons of Olive oil
- Salt
- One concentrated chicken or fish bouillon tablet
- Yellow food colouring
- Saffron
- 2 Bay leaves
- Paprika
Preparation:
Slice the garlic cloves, onion and peppers (medium-sized pieces) and put them in the paella dish or “paellera” (after having added 3 or 4 tablespoons of olive oil). When the vegetables begin to get golden, add the chicken (in medium-sized pieces) and then, the tomatoes (in large pieces). Add salt.
After a few minutes, add a large cup of white wine. Now, you add the paella spices, the bay leaves and paprika.
A little bit later, add the diced cuttlefish. Then, you add the rice (first the rice, then the water, all on very low heat). Stir the rice for 2 or 3 minutes, then add the water (see package for amount of water to use).
Then, add the peas, saffron, food colouring and the concentrated bouillon tablet (chicken or fish).
Let the paella cook a few minutes and add the clams and mussels (cleaned). Check the salt and spices. When only a little liquid is left, add the prawns. Cook the paella until there’s no water left. If the rice is still hard, you have to add more water and let it cook a bit more.
Finally, add the sweet red peppers (roasted) for adornment. Remove the paella from the heat and let stand 5 minutes covered with a dishcloth.
And then…EAT!
(It’s best to add a little lemon juice before eating).
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