Seafood Paella (Recipe and How to Cook)

SERVES

10 to 12

PREP. TIME

45 minutes

COOKING TIME

30 minutes

INGREDIENTS

olive oil, as needed

2 pieces chorizo de Bilbao, sliced

200 grams green bell pepper, chopped, plus extra for garnish

200 grams red bell pepper, chopped, plus extra for garnish

200 grams onions, chopped

150 grams garlic, chopped

200 grams fresh tomatoes

1 tbsp. rock salt

1/2 tsp. saffron threads

4 cups uncooked Japanese rice or Calasparra rice

6 chicken wings, halved

100 grams pork shoulder, chopped into small pieces

7 cups chicken stock (7 cups of water plus 4 Knorr chicken broth cubes)

1/4 tsp. egg-yellow powdered food coloring, mixed with 1 tbsp. water

6 prawns

200 grams clams, cleaned and uncooked

200 grams mussels, cleaned and beards removed and uncooked

1 crab, halved (optional)

2 hardboiled eggs, sliced

1/2"cup frozen green peas, thawed

HOW TO COOK

1. Heat olive oil in a 16-inch paellera over medium heat. Add chorizo and cook for about 3 minutes. Remove chorizo from the pan and set aside.

2. Add bell peppers and sautè for 3 to 4 minutes.

3. Add onions and sautè for 2 minutes.

4. Add garlic and sautè for 2 minutes.

5. Add tomatoes and rock salt; sautè for 2 minutes.

6. Add saffron and sautè for 1 minute.

7. Add rice and sautè for 2 minutes.

8. Add the chicken, pork, chicken stock and food coloring; sautè for 2 minutes.

9. Bring rice to a boil and cover with aluminum foil.

10. When rice is half cooked, about 20 minutes, remove aluminum foil and add the prawns, half of the clams and mussels, and crab on top. Drizzle with olive oil. Cover with foil again and continue cooking for 20 minutes.

11. Once rice is cooked, add the remaining clams and mussels. Garnish with red and green bell pepper, sliced hardboiled eggs, and green peas. Drizzle with olive oil before serving.

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