Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 c Fish or Chicken Stock 4 c Rice
1 tb Saffron Threads 4 Tomatoes, peeled, in chunks
3 tb Olive Oil 1 Salt
6 Garlic Cloves, chopped 1 c Green Peas, shelled
2 Onions, medium, chopped 1/2 c Black Olives, sliced
1 Red Bell Pepper, chopped 1 Parsley, chopped
1 Green Bell Pepper, chopped 1 1/2 lb Rockfish, cut into chunks
8 Chicken Pieces, boned 2 lb Mussels, rinsed, debearded
8 Chorizo Sausages in chunks 2 lb Shrimps, large, peeled
8 oz Squid, cut into rings

Servings: 8

Bring the stock to a boil, add $affron, simmer 10 minutes, and set
aside. In a large paella pan or other large pan, heat the olive oil.
Add the garlic and saute just till it begins to color. Add the onions
and saute to soften. Add the peppers and cook slightly, then remove
the vegetables form the pan and set aside. Add the chicken and brown,
remove from pan. Add sausage chunks and brown, remove from pan. Add
the squid and toss briefly. Add rice, tomatoes, stock, salt, sausage,
chicken, the reserved vegetables, peas, olives, and parsley,
reserving some of the parsley for garnish.

Stir, cover, and bring to a boil. Remove cover and arrange rockfish
pieces on top. Replace cover and cook about 5 minutes more. Uncover
and add mussels, cover and cook 5 minutes. Add the peeled and
deveined large shrimps, cover and cook until mussels open, shrimp are
cooked, and rice is tender. Add more stock or water at any point if
the rice appears too dry.

The rice should be moist, not soupy.

Let the paella stand covered about 5 minutes before serving. Sprinkle
with remaining parsley. Place pan on a pad in center of table and
remove lid with a flourish!

From The Open Hand Cookbook. Posted by James Lor.

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