Paella Valenciana

Ingredients for 6 servings:

• 2 small bell peppers, red
• 2 beefsteak tomatoes
• 5 garlic cloves
• 1 onion(s)
• 1 chicken (ready to cook, 1kg)
• 250 g pork loin(s)
• 8 tbsp olive oil
• salt and pepper
• 1 bay leaf
• Paprika powder
• 2 small cans of saffron
• 500 g rice (round grain)
• 1 liter meat broth
• 400 g mussels (clams)
• 6 scampi, peeled, cooked
• 1 lemon(s) for garnishing

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the bell peppers, halve them, and deseed them. Grill at 250°C for 10-15 minutes until the skin is blistered brown. Briefly cover the halves with a damp cloth, peel them, and cut them into 1cm-wide strips. Blanch the tomatoes, rinse them in cold water, peel them, and halve them, removing the stems. Cut the tomato halves into 2cm pieces. Peel and finely chop the garlic and onion. Divide the chicken into 12 pieces. Cut the pork loin into 3cm cubes. Brown the chicken pieces and pork in 6 tablespoons of olive oil. Add the onion and garlic, and fry for 2 minutes. Add the tomatoes and bell peppers, and sauté briefly. Add the spices and rice, and deglaze with the stock. Simmer for 25 minutes without stirring. Meanwhile, brush the mussels under running water. Fry the mussels in 2 tablespoons of oil until they open. Discard any that don’t open. Add the scampi and mussels to the meat and rice mixture and simmer for 5 minutes. Garnish the finished dish with lemon wedges. For rice, try the original Spanish Calasparra, which retains its wonderful graininess.