Paella is a complete meal consisting mainly of rice and different meat and seafood ingredients that make it a truly delectable dish. It is quintessentially Spanish although its origins have differing versions. Originally, a dish that was found in Valencia, it evolved into three main forms: paella valenciana, paella de marisco and paella mixta.
Paella valenciana is best cooked with meat, such as chicken, duck and rabbit, and vegetables, such as beans, peas and other greens. Paella de marisco or seafood paella contains seafood instead of meat. Mixed paella is a combination of the main ingredients, that is, both meats and seafood.
This recipe is of the mixed version and serves four to six people. Half the fun is in the preparation. Tuck in and enjoy.
Two cups of uncooked long-grain rice (washed and drained) One-half teaspoon of saffron Two cloves minced garlic Five peppercorns
One teaspoon of salt Five tablespoons of cooking oil Four sliced hard-boiled eggs
Optional) 100 grams mussels in shells (debeard and cleaned)
115 grams prawns (shelled and deveined)
A handful of sliced pepperoni or chorizo (Spanish sausage)
115 grams lean pork cubes
115 grams diced ham
Roughly 700 grams large chicken pieces
One chopped onion
One fourth teaspoon of fresh oregano
One green or red pepper sliced into strips
One half cup of tinned peas (drained)
Three tablespoons of tomato sauce
Three and a half cups of boiling water
Preparation and Cooking:
1. Mix peppercorns, garlic, salt and oregano and crush the mixture. Rub chicken pieces with the mixture and let stand for fifteen minutes.
2. Heat oil in a deep cooking pot over medium heat.
3. Place chicken pieces and pork in the pot until both are cooked and tender.
4. Add ham, chorizo or pepperoni and onions and cook for five to ten minutes.
5. Add the rice and sauté for five minutes.
6. Add tomato sauce, boiling water, saffron and pepper. Mix all ingredients well and bring to a boil.
7. Turn heat down to low and cook for a further twenty to twenty-five minutes.
8. If adding mussels, cook these in a separate pot in a small amount of oil and salt and some white wine.
9. Turn rice over (best done with a cooking fork), add the peas and prawns.
10. Keep covered over low heat for five minutes.
11. Garnish with mussels and slices of hard-boiled eggs.