The paella valenciana (3)
Instructions
In a large cast iron Pan fry in olive oil the pieces of meat, ham and sausages cut into pieces, then add the bell pepper sliced into strips, sliced garlic, peas and artichokes previously sliced into wedges and blanched in water.
Continue to Saute for a few minutes, stirring with a wooden spoon, and add the tomatoes peeled and seedless, paprika and shrimps.
Remove the latter just turn red and put them aside.
Aside, to open the mussels put them in a large pan, cover with water with the lemon juice and then heat until the shell opens not.
Be careful to leave in the middle of the shell, but to strain the broth remained and set it aside.
At this point, add the other ingredients rice, palombo and clean clams; Add salt, pepper and saffron that you previously diluted in two fingers of hot water.
Pour the mussels soup and hot water whereas because the liquid is two and a half times the quantity of rice.
Starting from this moment do not mix more rice.
Cook over high heat for ten minutes, then lower the heat; You can turn it off when the rice is cooked al dente.
To dry when the juice is put in the frying pan in a hot oven for five minutes and then, after leaving rest, serve in the same cooking vessel decorated with lemon wedges, with the mussels in their shells and shrimp.
Ingredients and dosing for 4 persons
- 6 cups of rice
- 1 tender chicken chunks
- 150 g of cut lean pork meat stew type
- 50 g of diced ham
- 3 sausages
- Squid (one large cut into rings)
- 500 g of clams
- 18 mussels (optional)
- 12 prawns
- 300 g of p2
- 300 g of peas
- 1 green pepper
- 2 artichokes
- 4 ripe tomatoes
- 2 cloves of garlic
- 1 tablespoon of sweet paprika
- 1 sachet of saffron
- 1 lemon
- Pepper
- Salt
- Parsley
- 1 glass of olive oil