Added by louiseupton | Tue 24 May 2011 @ 20:52
A very tasty Paella, heavily infuenced by the Paella Valenciana of Spain. Serves 4 - 6 people.
a good quantity of fresh mussels
1 large onion, chopped
4 - 6 cloves garlic, finely chopped
a chunk (about 100mm long) chorizo, skin removed
60g fine green beans, topped & tailed and cut into 3\'s
2 skinless chicken breasts, chopped into smallish chunks
125g raw king prawns
125g prepared squid, sliced into rings and tentacles removed but left whole
100g fresh scallops, trimmed
a good pinch freshly ground black pepper
4 tomatoes, chopped
500g Calasparra Bomba paella rice
1 litre chicken or vegetable stock
good pinch saffron threads
1 bunch fresh flat leaf parsley, finely chopped
nice piece of very fresh cod loin (about 200g)
1 red pepper, deseeded and sliced lengthwise
1 green pepper, deseeded and sliced lengthwise
You will need a very large frying pan or a Paella pan for this recipe.
First, you need to cook the mussels:
Place the mussels into a large bowl of cold water and leave for a few minutes.
Check the mussels over, discarding any that have open shells and removing the \'beards\' from the others (this is just vegetation that the mussels use to anchor themselves in the sea).
Place the good mussels into a pan of salted water, put the lid on and place the pan on the stove over a high heat. Bring to the boil, then reduce the heat and cook for about 6 minutes.
Drain the mussels - you can keep the \'liquor\' to make the stock with if you like - and leave to cool for a few minutes.
Check the mussels over again and discard any with closed shells.
Keep the mussels to one side while you prepare the rest of the dish.
Now add the olive oil to the frying or paella pan and fry the onion and garlic until softened but not brown.
Chop the chorizo into smallish chunks and add these to the pan. Fry until the oil starts to turn red.
Add the green beans and chicken and fry for another 5 minutes or so, until the chicken starts to turn opaque.
Add the prawns, squid rings, tentacles and the scallops and fry for a couple of minutes.
Season with pepper then add the tomatoes to the pan. Turn the heat up to medium and stir in the rice.
Stir in the parsley and add the saffron to the stock.
Add the stock to the pan and give a good stir - this is the last time you will stir the paella.
Now cut the cod loin into large pieces - 1 per person and place these on top of the paella.
Place the strips of red and green pepper on top in a decorative way and reduce the heat to low.
Cook WITHOUT STIRRING for about 20 - 25 minutes, until the liquid is absorbed but the paella is not dry.
If you want an authentic \'socarret\' (the nice crispy bit on the bottom), turn up the heat to high after the main cooking time and leave until the paella smells like it is about to \'catch\'. It should not be allowed to burn though.
Serve as is with a good glass of wine.
To be completely authentic, it should be eaten straight from the pan.