Friday, January 25, 2008

Paella Valenciana

Paella Valenciana

1 cup oil
3 cloves garlic, minced
2 medium sized onions, minced
1 small size chicken
1/4 kg. pork meat, cubed
200 grams squid, cut into rings
3 fresh tomatoes, chop coarsely
1 red and 1 green sweet peppers
100 grams frozen peas
4 tbsp. olive oil
2 cups rice
4 cups chicken stock
1 tsp saffron
dash of salt & pepper
12 pcs. mussels
200 grams cooked shrimps
50 grams stuffed green olives

Chop onions and garlic. Divide chicken into pieces and cut pork meat into 1 cm. thik cubes. Slice and chop tomatoes. Remove seed of peppers and cut into thick strips.

Heat olive oil in a heavy iron pan. Fry chicken pieces until golden brown, add the onions and garlic. Add squid, tomatoes, sweet peppers and peas. Stir with wooden spoon, cooking over a high flame.

Add rice, stir briefly and then add chicken stock about 9 decilitres. Season with saffron dissolved in a little water, add salt and pepper. Cook in low fire and cook for about 20 to 25 minutes, stirring carefully and frequently.

Add the cooked mussels and shrimps then add olives. Put the pan in a pre-heated oven for 10 minutes before serving.

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Blood Moon

I captured this Super Blood Moon last January 2018 from our balcony.