Paella II Recipe
- 20 mussels, cleaned and debearded
- 10 large shrimp
- 2 large squid, cleaned and sliced into rings
- 2 tablespoons olive oil
- 2 pounds boneless, skinless chicken pieces cut into chunks
- 3 cloves garlic, chopped
- 1 red bell pepper, sliced
- 2 tomatoes, cubed
- 3 cups long-grain white rice
- 1 pinch saffron
- 1 teaspoon paprika
- 1 cup green peas
step 1: In a pot of lightly salted water, boil the mussels until they open. Drain, and discard unopened mussels. In a separate pot of lightly salted water, boil the prawns and squid until opaque, 3 to 4 minutes. Drain, reserving liquid.
step 2: Heat olive oil in a large skillet. Place chicken pieces in the skillet, fry them until they are golden brown. Remove the chicken pieces from the skillet and set aside.
step 3: Place garlic, peppers and tomato cubes into the skillet that the chicken was just removed from. Fry the vegetables until they soften.
step 4: Bring the fish stock and 3 cups salted water to a boil and mix in 3 cups rice, saffron and paprika. Bring to a boil again. Cover, reduce heat and simmer for 50 minutes or until rice is tender.
step 5: Stir the peas into the rice. Pour the rice mixture into a large serving dish. Arrange the fried vegetables, chicken, shellfish and prawns around the rice. Serve hot.