Paella
Paella, the Spanish rice dish cooked together with an array of seafood and chicken. This 'paella mixta' brings together squid, mussels, clams, shrimp and chicken legs, while saffron lends a golden hue and gentle aroma. A clam broth soaks into every grain for deep savory flavor, and a final squeeze of lemon brightens it all up. Bring the whole pan to the table and enjoy it as the star of a special day.
Ingredients
Main
- Rice180 ml
- Water270 ml
Seafood & Meat
- Chicken drumsticks2
- Squid1
- Mussels5-6
- Clams5-6
- Shrimp4
Vegetables
- Tomato1
- Onion1/2
- Garlic4 cloves
- Lemon1
Seasoning & Spices
- Saffron1 pinch
- Bay leaves1 leaf
- Italian parsleyA pinch
- Whole peppercornsA pinch
- Olive oilas needed
- SaltA pinch
- Black pepperA pinch
Directions
- 1
Prepare all the ingredients.
- 2
Rinse the rice and drain it in a sieve.
- 3
Soak the saffron in water ahead of time so its aroma and color infuse.
- 4
Score the chicken drumsticks and season them with salt and pepper.
- 5
Clean out the squid and cut it into rings.
- 6
Sauté the purged clams and mussels in an oiled pot, then add water, Italian parsley, bay leaves, whole garlic and peppercorns and bring to a boil. Once boiling, simmer on low for 15 more minutes to make a broth, then strain out the shellfish and set aside.
- 7
In an oiled pan, sear the shrimp and chicken drumsticks separately and set each aside.
- 8
Add a little more oil and stir-fry roughly chopped garlic, then onion, then tomato in that order, seasoning with salt and pepper.
- 9
Add the drained rice and pour in the saffron water, stir-frying until the grains turn translucent.
- 10
Add the seared chicken drumsticks and stir while pouring in the clam broth a little at a time. Once it boils, lower the heat, add the shrimp and squid, and cook on low without stirring for 20 minutes. When done, arrange the shellfish on top, cover with a lid or foil, and let it rest for 10 minutes to finish.
- 11
Bring the whole pan to the table, serve onto individual plates, and finish with a squeeze of lemon.
Tips
1) If saffron is hard to find you can leave it out; to add color, use turmeric powder instead. 2) Covering the pan while the rice cooks makes it mushy. For a firm, al dente texture, cook uncovered and only cover it during the final resting/steaming.