olga_d_ont
Well-known member
2 Tablespoons olive oil or drippings
1/2 frying chicken
1/2 pound lean pork
1/4 pound squid or cuttlefish, cut in 1/4 inch slices
4 medium tomatoes, chopped
French style green beans, green peas or quartered artichoke hearts
Mushrooms
1 teaspoon paprika
1 small sweet red pepper, chopped
1 cup raw rice
3 cups boiling water
1 1/2 teaspoons salt
3/4 teaspoon saffron
8 to 10 mussels (in shells)
6 to 8 large fresh shrimps, cleaned
Heat oil in paella dish. Chop or cut chicken in 1 to 2 inch pieces; cut pork the same size and saute both until browned and tender. Remove. Add squid and saute 4 to 5 minutes; remove. Add tomatoes, vegetables (ideally you should have at least 2 different green vegetables, plus the mushrooms, the total to be around 1 1/2 cups), paprika and red pepper and saute 3 minutes.
Return chicken, pork and squid and add rice. Turn heat to high and add water little by little--about a cupful at a time so that it never stops boiling. At first it evaporates rapidly of course, but by the time the second cup is added you've sufficient liquid to add the salt and saffron. Stir ingredients only enough to distribute and add remaining water. Cook uncovered and as the mixture starts drying (8 to 10 minutes) sample rice. If not almost tender, add another 1/2 cup or so of water. Add shellfish. Cook about 6 minutes. When rice is practically dry and done, remeove paella from heat 3 minutes or so before serving. Makes 6 servings.
1/2 frying chicken
1/2 pound lean pork
1/4 pound squid or cuttlefish, cut in 1/4 inch slices
4 medium tomatoes, chopped
French style green beans, green peas or quartered artichoke hearts
Mushrooms
1 teaspoon paprika
1 small sweet red pepper, chopped
1 cup raw rice
3 cups boiling water
1 1/2 teaspoons salt
3/4 teaspoon saffron
8 to 10 mussels (in shells)
6 to 8 large fresh shrimps, cleaned
Heat oil in paella dish. Chop or cut chicken in 1 to 2 inch pieces; cut pork the same size and saute both until browned and tender. Remove. Add squid and saute 4 to 5 minutes; remove. Add tomatoes, vegetables (ideally you should have at least 2 different green vegetables, plus the mushrooms, the total to be around 1 1/2 cups), paprika and red pepper and saute 3 minutes.
Return chicken, pork and squid and add rice. Turn heat to high and add water little by little--about a cupful at a time so that it never stops boiling. At first it evaporates rapidly of course, but by the time the second cup is added you've sufficient liquid to add the salt and saffron. Stir ingredients only enough to distribute and add remaining water. Cook uncovered and as the mixture starts drying (8 to 10 minutes) sample rice. If not almost tender, add another 1/2 cup or so of water. Add shellfish. Cook about 6 minutes. When rice is practically dry and done, remeove paella from heat 3 minutes or so before serving. Makes 6 servings.
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