Paella Valenciana

 Paella Valenciana

Difficulty: Medium

Prep time: 40 minutes 

Cooking time: 40 minutes 

Servings: 6 persons

Ingredients:

• 500 g of superfine rice 
• 400 g of peppers 
• 300 g of chicken or rabbit or pork 
• 200 g of squid 1
• 2 prawns 
• 300 g of clams and mussels 
• 150 g of shelled peas
• an onion garlic fish broth 
• 200 g of peeled tomatoes
• tomato concentrate 
• 2 sachets of saffron olive oil salt 
• pepper

Preparations:

1.  Dice the peppers and meat; 1 slice the cleaned squid. 
2. Fry the chopped onion and garlic, add the peppers and mix. 
3. Brown all the meats in a little oil and add them to the peppers. 
4. Brown the squid separately with a spoonful of oil, pour them into the mix and cook for 10 minutes. 
5. Add the crushed peeled tomatoes and a spoonful of diluted tomato paste and a ladle of hot fish stock. 10 minutes, salt and pepper. 
6. Pour everything into the paella pan, add the rice into ladles (keep count of the ladles) and most of the sauce. 
7. Add 2 ladles of boiling fish stock for each ladle of rice, the peas, cook for 5 minutes, season with salt and pepper. 
8. Arrange the prawns, clams and mussels (all cleaned) on top of the rice, press down with a wooden spoon so that crustaceans and molluscs are immersed in the broth. 
9. Bake for 15 minutes in a preheated oven at 220°. Take the paella out of the oven and serve it.