paella mistaPaella is a traditional spanish dish with rice, vegetables, meat and fish. It’s name comes from a wide frying pan “paellera” originally used to prepare this delicious plate.
There are several types of paella:

  • Marinera: rice with fish, molluscs and crustaceans.
  • Mixed paella: paella with meat and fish.

Let’s see in detail a version of the Mixed Paella

 

 

 

paella-mixta

Paella

Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 16 minutes
Servings 4 people

Ingredients
  

  • 500 gr rice
  • 300 gr meat of pork
  • 300 gr chicken thighs
  • 200 gr tomato sauce
  • 350 gr prawn
  • 350 gr mussels
  • 350 gr clams
  • 8 shrimps
  • 1 sepia
  • 1 onion
  • 2 cloves garlic
  • green pepper
  • 1 red pepper
  • 100 gr flat green beans
  • 1 lt chicken broth
  • sweet paprika
  • food colouring
  • black pepper
  • salt
  • olive oil

Instructions
 

  • Before preparing the paella, putting the clams in a bowl with fresh water and a pinch of salt, and leaving an hour to release the sand deposited in them.
  • Then putting them in a pot with boiling water and leave a few minutes on the fire in order to open them.
  • Put them to drain.
  • Cleaning the mussels, removing the beard and anything else attached to the shell, putting them to cook in hot water until they open by themselves, only for a few minutes.
  • Then putting them to drain.
  • Cleaning the prawns and the shrimps and putting them in the fridge.
  • Cleaning and slicing the sepia, putting it in the fridge.
  • Cleaning and slicing the chicken thighs and the meat of pork, putting the meat in a bowl with salt and pepper and mixing well.
  • Peeling the garlic and slicing it, peeling the onion and cutting it into small pieces.
  • To prepare the paella using the classical pan with the handles.
  • Putting a tablespoon of olive oil and when it will warm adding the meat, let it brown without it cooks too much.
  • Removing the meat from the pan and setting it aside; with the same oil frying the onion with a pinch of salt and a garlic.
  • When they are golden, adding the paprika, the flat green beans and the red and green peppers, and letting it cook a bit; adding the tomato sauce and the sepia.
  • Adding the food coloring and rice, mixing thoroughly and leaving a few minutes, then adding the hot chicken broth and boil.
  • Lower the heat, adding shrimps, prawns, clams and mussels without the shell, and leaving some in their shells for garnish.
  • Let cook 15-20 minutes.
  • It is important that the rice does not dry out, it is not left without the broth, in which case adding a little.
  • When it will be ready, leave the paella a few minutes, and then serving it hot with mussels and clams in their shells as a garnish.