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Name: Paella
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Spanish
Ingredients: 1 dozen clams and/mussels; 1/2 kg prawns; 1 pack of uncooked chicken wing +- 20 to 30 wings dismember the chicken wing into 3 parts discarding the tip, keep the tip for stock la; 200 g pork loin cut into cubs; 75 ml olive oil; 3 cloves of garlic; 1 bay leaf; 1 small onion; 2 green peppers cut into strips; 300 g squid cut into rings; +- 500g tomatoes peeled, seeded and chopped; 500 g Spanish rice; 1.25 litre liquid very hot or boiling; 1/2 teaspoon Spanish sweet paprika; 1/2 teaspoon saffron; 10 pepper corns; 2 teaspoon salt; 1 small tin of red pimiento; 100 g Peas

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INGREDIENTS

1 dozen clams and/mussels
1/2 kg prawns
1 pack of uncooked chicken wing +- 20 to 30 wings ; dismember the chicken wing into 3 parts discarding the tip, keep the tip for stock later
200 g pork loin cut into cubs
75 ml olive oil
3 cloves of garlic
1 bay leaf
1 small onion
2 green peppers cut into strips
300 g squid cut into rings
+- 500g tomatoes ; peeled, seeded and chopped
500 g Spanish rice
1.25 litre liquid very hot or boiling
1/2 teaspoon Spanish sweet paprika
1/2 teaspoon saffron
10 pepper corns
2 teaspoon salt
1 small tin of red pimiento
100 g Peas

INSTRUCTIONS

1) Clean the clams or mussels and stream them open. Remove half shell and discard, setting aside the clams in one shell. Strain and reserve the liquid in which they cooked

2) Peel the prawns, saving several unpeeled for garnish. Cook them in a little water, adding the prawn shells for extra flavour. Strain and reserve the liquid.

3) Cut the chicken wings into three pieces, the wing tips can be added to the water to make the stock for cooking the paella.

4) Combine the reserved cooking liquids with water or stock and heat to make the stock.

5) In the paella pan heat half the olive oil and in it toast 2 garlic cloves and the bay leaf. Remove them and put into the mortar or blender and crush the fried garlic, bay leaf with the saffron, peppercorns, paprika, 1 clove of raw garlic and salt. Dilute in a little of the liquid from the pan to make a thin paste that will be added to the paella after you add the stock.

6) In the same oil, slowly brown the chicken pieces with the cubes of pork, turning them often. Remove to a dish when nicely browned.

7) Now add the minced onion and chopped peppers to the oil. Let sauté for a few minutes.

8) Add the squid rings and sauté.

9) 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.

10) Add the rice and cook briefly, stirring, so that the grains become slightly opaque.

11) Add the chicken, pork, prawns and reserved stock and continue cooking. Add the thin liquid/paste from the mortar/blender to the paella and stir it in well to mix.

12) Now turn the heat down and let the paella continue cooking.

13) Decorate the top with the reserved clams and mussels, cooked prawns, strips of red pimento and cooked peas.

14) Remove the paella from the heat and let it sit for 10 minutes before serving. Serve with quartered lemons which are squeezed over rice, chicken and shellfish. Makes 6 servings.

NOTES

Practical led perfect.

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Paella

1 dozen clams and/mussels
1/2 kg prawns
1 pack of uncooked chicken wing +- 20 to 30 wings dismember the chicken wing into 3 parts discarding the tip, keep the tip for stock later
200 g pork loin cut into cubs
75 ml olive oil
3 cloves of garlic
1 bay leaf
1 small onion
2 green peppers cut into strips
300 g squid cut into rings
 +- 500g tomatoes peeled, seeded and chopped
500 g Spanish rice
1.25 litre liquid very hot or boiling
1/2 teaspoon Spanish sweet paprika
1/2 teaspoon saffron
10 pepper corns
2 teaspoon salt
1 small tin of red pimiento
100 g Peas

1) Clean the clams or mussels and stream them open. Remove half shell and discard, setting aside the clams in one shell. Strain and reserve the liquid in which they cooked
2) Peel the prawns, saving several unpeeled for garnish. Cook them in a little water, adding the prawn shells  for extra flavour. Strain and reserve the liquid.
3) Cut the chicken wings into three pieces, the wing tips can be added to the water to make the stock for cooking the paella.
4) Combine the reserved cooking liquids with water or stock and heat to make the stock. 
5) In the paella pan heat half the olive oil and in it toast 2 garlic cloves and the bay leaf. Remove them and put into the mortar or blender and crush the fried garlic, bay leaf with the saffron, peppercorns, paprika, 1 clove of raw garlic and salt. Dilute in a little of the liquid from the pan to make a thin paste that will be added to the paella after you add the stock.
6) In the same oil, slowly brown the chicken pieces with the cubes of pork, turning them often. Remove to a dish when nicely browned.
7) Now add the minced onion and chopped peppers to the oil. Let sauté for a few minutes. 
8) Add the squid rings and sauté.
9) 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.
10) Add the rice and cook briefly, stirring, so that the grains become slightly opaque.
11) Add the chicken, pork, prawns and reserved stock and continue cooking. Add the thin liquid/paste from the mortar/blender to the paella and stir it in well to mix.
12) Now turn the heat down and let the paella continue cooking.
13) Decorate the top with the reserved clams and mussels, cooked prawns, strips of red pimento and cooked peas. 
14) Remove the paella from the heat and let it sit for 10 minutes before serving. Serve with quartered lemons which are squeezed over rice, chicken and shellfish. Makes 6 servings.

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Nutrition

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Serving Size: 1 (290g)
Recipe Makes: 6 Servings

Calories: 439
Calories from Fat: 44 (10%)

Amt Per Serving		% DV

	Total Fat 4.9g	7 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 1g
Cholesterol 126.7mg		39 %
Sodium 125.9mg		4 %
Potassium 302mg		8 %
Total Carbohydrate 72.1g		21 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 69.3g
Protein 23.9g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 439

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