Have all the
ingredients prepared before cooking the paella (Mise En Place)
Clean the squid and
cut into rings. Set aside.
Peel shrimps and
remove the intestine
The mussels; put them
in a pot with some water. As soon as the mussels open, about five minutes. The
ones that do not open, discard. Remove from the hot water. DO NOT throw away
the liquid. Separate the empty shell from the mussel and reserve the shell that
contains the meat. Strain the liquid through fine mesh. Set aside.
Same process with the
clams
The fumet (fish stock);
heat the oil or butter in stockpot over medium high heat. Add onion, celery,
carrots and garlic. Cook until vegetables are softened, about 5 minutes. Add
shrimp shells. Cook for 5 minutes. Add the fish bones. Cover with water, clams
liquid, and mussel reserve liquid. Bring to a boil. Reduce heat and simmer
uncovered for 20 minutes. Skim the white foam from the surface. Remove from the
heat. Strain through fine mesh. Set aside.
→ Keep the stock hot
as you cook.
Heat the olive oil in
a paella pan over medium heat. Add the shrimps a sauté them for about two
minutes. Remove shrimps. Set aside.
Fry the chicken until
golden brown for all side. Add the chorizo and cook for about two minutes.
Remove the chicken and chorizo and keep warm. Add the pork ribs and cook until brown.
Remove for pan.
To make the sofrito
which provide the flavor base, add the diced onions, minced garlic, diced leek
and the diced peppers. Saute for about 10 minutes. Add the grated tomatoes and
cook for five minutes. Add the saffron. Add the white wine or brandy and cook,
stirring for two minutes or until evaporated
At this moment is the
time to add the rice by stirring to coat it with the oil or until the rice
begins to show transparency around the edges, about five minutes. Pour in the
stock; the right amount is to covering all the ingredients. Simmer until rice
stars to dry out, about 10 minutes. Distribute the reserve chicken, chorizo,
and the piquito peppers over the rice. Simmer until rice absorbed most of the
liquid, about 15 to 20 minutes. Remove the pan from the heat. Arrange the
shrimps and shellfish. Cover with foil, and let stand for 10 minutes.
Garnish with chopped
parsley, red pepper and lemon wedges.
