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This is a great dish because the ingredients are so varied. The basic dish is chicken and/or pork, shell fish and vegetables with rice added. However, you can use your own creativity by adding or deleting almost any of the ingredients except the rice, of course. It also helps if you have access to fresh seafood. It's also very comforting to have a pitcher of sangria or a bottle of chilled dry white wine handy. ( at this point you may need a small glass of wine or sangria) in a wide pot add half cup of oil and when the oil is hot, lower the heat, lightly fry the peppers , remove from the pot and reserve. In the same oil add the chopped onion and when they are lightly fried, add the chopped garlic. When the onion are clear, add the tomatoes and continue cooking until the tomatoes are lightly fried and well incorporated into the onions. Next, season the pork and chicken with salt and pepper, place into the pot and cook until the meat is almost tender. Add the fish filet pieces. Cook for five minutes more. *At this point you can simply add the rice and hot water a little at a time until the meat is almost covered. Stir until the rice is well mixed Cover the pot and cook until the meat is tender, adding small amounts water as needed until the rice is cooked. Mix the saffron with a little hot water and add to the mixture being sure that it is well integrated into the juice. Taste the liquid and add salt as necessary. Add the cooked peppers and the peas. Remove from heat and let stand for four or five minutes. Serve warm, What wine to serve? We recommend the rest of the white wine OR *At this point add the calamares and the sliced onion and continue cooking for another five minutes. Add the rice and hot water a little at a time until the meat is almost covered. Mix well. Boil for five minutes more. Mix the saffron with a little hot water, add to the mixture being sure that it is well integrated into the juice. Taste the liquid and add salt if necessary. Boil for ten minutes more. Test the rice and if necessary add a little more water. In a separate pot add the mussels and the clams to boiling water for a few minutes until they open. Lower the heat and add the shrimp and the crayfish, the cooked peppers and the drained peas. Simmer for five minutes. Add to the paella pot. Remove from heat. Let the paella rest for four or five minutes. What wine to serve? We recommend the rest of the sangria. IT'S FINISHED!!! |
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