Spanish: Paella 14 by Recipe Cottage

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	Paella 14

		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.