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LOCATION: Recipes >> Rice >> First you need a proper paella pan which is a double-handled, low sided

Print this Recipe    First you need a proper paella pan which is a double-handled, low sided

pan of suitable size. Then the men should always cook this on a log fire
or BBQ preferably at the beach on a very hot day whilst the women make
the salad and pour the drinks, look after Grandma and all the kids!
(Unfortunately the local authorities have started "regularising" our
beaches at major resorts in Southern Spain so we have to go a bit
further out to do it properly!)

Ingredients for 6 persons:

Bear in mind the ingredients are to your own preference. Some people
like more fish, others like more meat; some like rabbit, for instance,
and don't mind bones - so you can use cheaper cuts if you want.

4 tblsps Olive Oil
4 boneless chicken breasts (chopped into bite-sized pieces)
2 pork fillets " "
1 large onion chopped
4 - 6 cloves garlic
1 lb rice (short grain for autenticity - long grain if you don't like
the finished dish to be too "puddingy"
1/2 each green and red pepper sliced
small pack frozen peas
2 lb mussells
Saffron (or turmeric if you can't get saffron)
2 pts approx stock (use the liquid from cooking the mussells, or
chicken stock)
1 lb large prawns (cooked) or 2 per person - or more if small
Handfull of tiny shellfish, clams? We call them "almejas"
1 x squid cleaned and cut into rings (if liked)
White fish, cut into small pieces
lemon wedges, chopped parsley, salt & pepper


Cooking - takes about 3/4 hour to 1 hour maximum


I always cook the mussells first (you can do this the day before) -
reserve the cooking water for stock, and soak some saffron strands in
this for colour, or use turmeric altho it doesn't taste quite the same.
If needs be I use some water with chicken stock cube to top up the
liquid.
Discard one shell of the mussells.
Heat the oil in the pan. Add meat and fry until browned all over. Add
chopped onion and garlic and saute for a few minutes. Then add the rice
and coat thoroughly with the oil (add a bit more if needed). Start to
pour in the stock; maybe about a third to start. Stir it all round a
bit, and as it gradually gets absorbed by the rice, add more gradually.
You don't want it actually boiling, but just simmering - adjust height
of pan over fire. Add chopped peppers. Taste and add salt & pepper to
taste.

When you are about halfway through cooking the rice, add the frozen peas
and the small shellfish, squid and fish if using - stir in gently - you
now don't want to really stir the mixture up any more, but just shake
the pan from time to time to make sure it isn't sticking on the bottom.

About 3/4 through when the mixture is sort of creamy, looks fairly well
cooked but with some excess liquid yet to be absorbed by the rice,
arrange the mussells on half shells into the mix, together with the
large cooked prawns on top - these will simply heat through.

Keep tasting the rice - if there is any question that its still a bit
"gritty" or hard then add more stock or water which will be absorbed
until its tender. When barely done, remove from heat and leave to sit
covered in foil for 5 minutes or so. The finished product is creamy but
not wet.

Everyone helps themselves straight from the pan, garnished with lemon
wedges around the edge and sprinkled with parsley. Accompany with a
fresh mixed salad, garlic bread and "mucho vino".

Buen aprovecho!
Celia

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