Paella Alla Valencia

 Paella Alla Valencia

Average 

 Preparation time: 30 Minutes

Cooking Time: 50 minutes 

Servings: 4 persons

Ingredients

• 400g Long Grain Rice
• 250g Squid rings
• 12 prawns
• 500g mussels
• 20 cl dry white wine
• 1 red bell pepper
• 1 chorizo
• 1 dose of safron
• 1.5 L chicken stock
• 10 cl olive oil
• salt and ground pepper

Preparations

1. Heat the broth in a saucepan. Stir in the saffron. Peel and cut the chorizo ​​into rounds.

2. Clean the mussels, throw them in a sauté pan, wet with the white wine and let them open over high heat, stirring them. Shell them. Filter the cooking juice and add it to the broth.

3. Pour half the oil into a paella pan. Sauté the calamari rings and the prawns, at the same time, set aside. Finally, melt the pepper and brown the slices of chorizo ​​at the same time, set aside.

4. Heat the rest of the oil in the pan. Throw in the rice, stir for about 2 minutes, until the grains become translucent. Add salt and pepper, moisten with half the broth, leave to bubble gently for 10 minutes.

5. Add the peppers, moisten with the rest of the broth, leave to bubble for another 5 minutes then introduce the squid and peas, and continue cooking for 5 minutes.

6. At this point, adjust the seasoning, add the prawns, mussels and slices of chorizo. Mix and simmer together for a few minutes to warm them up.

7. Serve with lemon and orange pieces (optional). Enjoy!

Tips and advice for traditional Spanish paella

• Calamari, prawns and peas can be frozen.