This is the signature dish of coastal Spain, and every cook has his or her own version of Paella. It is an all-in-one-dish meal, with a combination of flavors that is simply divine.
Peel, saving several unpeeled for garnish:
½ kg prawns (shrimp)
Cook them in a little water, adding the other shells. Strain and reserve the liquid.
Cut into serving pieces: (The bony pieces can be cooked in water to make a stock for cooking the paella.)
1 small chicken or rabbit
In the paella pan heat:
35 ml olive oil
In it toast 2 cloves of garlic and the bay-leaf. Remove them and set aside.
In the same oil, slowly brown the chicken pieces with:
200 g pork loin, cut into cubes
Turn often. Remove to a dish when nicely browned.
Add to the oil and let sauté a few minutes:
1 small onion, minced
2 green peppers, cut in strips
Add and sauté for a few minutes more:
300 g squid, cut in rings
Add and raise the heat to high so that they “fry” in the oil:
40 ml olive oil
2 large tomatoes, peeled, seeded, and chopped
Add and cook briefly, stirring, so that the grains become slightly opaque:
500 g rice
Combine the reserved cooking liquids with water or stock for a total of:
1¼ ℓ liquid, very hot or boiling
Heat and add the rice with the chicken and pork and continue cooking on a high heat.
In the mortar or blender crush the fried garlic and the bay leaf with:
2.5 ml saffron
1 clove fresh garlic
10 peppercorns
10 ml paprika
10 ml salt
Dilute in a little of the liquid from the pan or in a little white wine and add to the paella. Stir it in well to mix.
Now turn down the heat and let the paella continue cooking.
Decorate the top with the cooked prawns and:
strips of canned pimiento
100 g cooked peas.
Shake the pan to prevent the rice from sticking on the bottom.
Remove from heat and let the paella sit for 10 minutes before serving. Serve with quartered lemons, which are squeezed over rice, chicken and prawns. Makes 6 servings.