John Myers
Ingredients for 10 servings:
- 800 g chicken giblets or leg
- 800 g king prawns, shelled and headless
- 500 g squid(s) (cuttlefish tubes), cut into rings
- 500 g mussels
- 1,000 g rice
- 200 g sausage (chorizo)
- 3 bell peppers, red, yellow, green
- 4 m.-sized onion(s)
- 6 tomatoes, firm
- 6 garlic cloves
- 1 ½ liters vegetable broth
- 3 pinches of saffron
- 1 cup olive oil
- 1 Pepper
- 20 black olives
- pepper
- Salt
- 5 lemons, cut into wedges
- herbs, Mediterranean
Instructions
Working time approx. 2 hours; Total time approx. 2 hours
Andalusian style
Season the meat with salt and pepper. Brown the meat in oil in a paella pan (approx. 46 cm) and fry it. Brown the finely chopped bell peppers. Add the chopped onion, garlic, and finely chopped chorizo, and cook for 10 minutes, stirring constantly. Add the tomatoes and pepperoni and reduce slightly, stirring constantly. Push the pan to the edge where the chicken pieces are. Towards the end of the cooking time, add the shrimp and sliced squid, fry briefly, and push it to the edge. Pour more oil into the center of the pan and add the rice, fry briefly, and stir frequently. Top up with about three-quarters of the vegetable stock and simmer for about 10 minutes. Gradually add more stock. Add the saffron and season with salt and pepper. Stir everything thoroughly and add the olives. When it comes back to a boil, adjust the heat to keep the pan simmering and add the mussels. Cover with perforated aluminum foil and finish cooking on low heat or using the residual heat, garnish with lemon wedges and serve in the pan.
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