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Daphne's Valencian Paella




Source of Recipe


Claudia405


Recipe Introduction


Enjoy ( accompanied with a good wine, good company........ and ice cream for dessert!!!

Daphne

Serving Information

* Serves: 6


Recipe Link: http://groups.msn.com/FullCircleofFriends

List of Ingredients




1 small chicken of about 1kg.200grs (2-3lbs) {or half chicken and half rabbit}
600 grs ( 1 and 1/4 lbs) good quality white rice.
300 grs (about 12oz.) shrimps and prawns- the bigger ones in the shells.
600 grs (1 and 1/4 lbs) altogether other shell fish ( mussles etc)
350 grs ( about 12ozs) small squid
150 grs (about 5ozs) tender green (runner) beans.
150 grs (about 5ozs) altogether of green and red peppers.
200 grs (7-8oz) peas.
125grs (4-5 oz) of esparragus tips.
1 medium tomato.
180 grs (6oz) fine oil, ground red pepper, salt, pepper, lemon and saffron to taste.

Recipe



Procedure

Put the oil in a low iron pan (paella pan or frying pan) and heat over a strong flame (real paella is done over an open fire, but these days master paella cooks use special gas rings the size of the recipiente) Once hot, fry the chicken cut into small pieces(or chicken and rabbit) seasoned with salt, pepper and lemon juice, then add the cleaned squid tentacles and body cut into circles. Move the chicken pieces and squid to the edges of the pan, ad the green beans in long strips, the peppers cut into small cubes, and the peeled chopped tomato. Add chicken stock gravy and the juice from the shell fish which have been opened in a closed pan over heat. The total liquid should be twice as much or a little more than the volume of the rice. Add the saffron (flavoured yellow colouring) a little red and white ground pepper and salt to taste. When the gravy boils, add the rice, spread out evenly and cook, uncovered without stirring. simmer on a low heat for five minutes then moderately for a total of 18 minutes from the time the rice has been added. Finally distribute evenly the chicken and squid, add the peas, the esparragus tips and strips of peppers, the prawns and shrimps previously cooked separately and decorate with the opened shell fish ( completely free of sand).
Sprinkle with a little lemon juice, remove from heat and cover with white kitchen paper for six minutes to settle the rice.

Serve, trying to distribute each diner with equal portions of everything.
In our house, we all love Paella, though we don't all like the individual ingredients, My husband likes the shell fish, I like the prawns and shrimps, the kids love the squid (yuck) and we all clean off the rest!!