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Today we are going to cook a rice dish that you could call paella, even though it is not the typical one. It is an easy and filling lunch if you have lot of people visiting.
(for 8 people):
- 8 small cups (each cup 100 ml aprox.) of rice.
- 500 grs. of fresh mussels
- 500 grs. of clams
- 6 chicken wings
- 8 pieces of chorizo
- 1 squid, aprox. 300 grs. (also you could use "rings of calamari")
- 300 grs. of small shrimps
- 1 clove garlic
- 1 head of fish (hake, goosefish,...)
- 3 eggs
- Tomato sauce
- 1 cub of meat stock
- Olive Oil
- food colouring (like Saffron).
- Salt
For avoidance of doubt, the cup size would be this:
- Clean the mussels, taking out the dirt outside like algi. Open them in a pot with a bit of water. When the water starts boiling place them, not all at the same time, and take them out when they open. If they don´t open, it means that they are not good ones. Reserve this liquid (previously drained), because adding a bit of water to it we are going to have a stock to cook the rice with. For each mussle take one side of the shell out.
- Clean the squid and cut it in rings.
- Open the clams (with a bit of water, like with the mussels and reserve the liquid for the rice too).
- Make a broth with the head of the fish. Drain also this stock, that we will use for the rice as well.
- Mix all the stock that we prepared with the cube of meat stock in a pot and keep it warm.
- Boil water just in case the stock is not enough and we should add some extra liquid.
- Boiled 3 eggs, peal and chop them finely.
First. Use a paellera, the typical pans for paella (see the next photo), if you don´t have one, use a big flat pan.
Second. With olive oil fry the chicken wings until they look like gold. Take them out, but the oil should stay.
Third. Fry the squid´s rings until they feel soft (about 7 or 8 minutes).
Fourth. Add to the squid, the shrimps and cook them for 2 minutes. Move them to avoid them sticking on the bottom.
Fifth. Add the clams, the chorizo, the garlic and the chicken. Move them a bit to mix all. See the photo below.
Sixth. Place the rice to the mixture, move for a bit.
Seventh. Add the colouring and move to share it all over the food.
- 8 small cups (each cup 100 ml aprox.) of rice.
- 500 grs. of fresh mussels
- 500 grs. of clams
- 6 chicken wings
- 8 pieces of chorizo
- 1 squid, aprox. 300 grs. (also you could use "rings of calamari")
- 300 grs. of small shrimps
- 1 clove garlic
- 1 head of fish (hake, goosefish,...)
- 3 eggs
- Tomato sauce
- 1 cub of meat stock
- Olive Oil
- food colouring (like Saffron).
- Salt
For avoidance of doubt, the cup size would be this:
- Clean the mussels, taking out the dirt outside like algi. Open them in a pot with a bit of water. When the water starts boiling place them, not all at the same time, and take them out when they open. If they don´t open, it means that they are not good ones. Reserve this liquid (previously drained), because adding a bit of water to it we are going to have a stock to cook the rice with. For each mussle take one side of the shell out.
- Clean the squid and cut it in rings.
- Open the clams (with a bit of water, like with the mussels and reserve the liquid for the rice too).
- Make a broth with the head of the fish. Drain also this stock, that we will use for the rice as well.
- Mix all the stock that we prepared with the cube of meat stock in a pot and keep it warm.
- Boil water just in case the stock is not enough and we should add some extra liquid.
- Boiled 3 eggs, peal and chop them finely.
First. Use a paellera, the typical pans for paella (see the next photo), if you don´t have one, use a big flat pan.
Second. With olive oil fry the chicken wings until they look like gold. Take them out, but the oil should stay.
Third. Fry the squid´s rings until they feel soft (about 7 or 8 minutes).
Fourth. Add to the squid, the shrimps and cook them for 2 minutes. Move them to avoid them sticking on the bottom.
Fifth. Add the clams, the chorizo, the garlic and the chicken. Move them a bit to mix all. See the photo below.
Seventh. Add the colouring and move to share it all over the food.
Eighth. Add the broth that we have prepared until the border of the pan, if it´s not enough we should add some boiling water. Should be like 16-17 cups from the ones that we used for measuring the rice.
Ninth. Try the stock and add salt to taste.
Tenth. Add the mussels.
Eleventh. Add a tablespoon of tomato sauce.
Twelfth. Let it boil for 10 min and then to medium heat (but should still boiling) for another 9 or 10 minutes. If you realise that it starts to get dry you could add more liquid, until 5 minutes before finishing the cooking.
Thirteenth. Take the pan off the heat and cover it with a clean tea towel (it is still cooking with it owns steam). Keep that for 3 minutes.
Fourteenth. Decorate the paella with the egg. Serve quick so the rice doesn´t cook too much.
Cheers,
Esteban
Note:
-Don´t be afraid to experiment with other seefood and meat.
-If you can´t find fish to make the stock, you may find bricks with fish broth already prepared.
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