Paella

 

                The version given herre is more a family affair, well flavored but simpler in style. Paella takes its name from the pan in which it is cooked, the paellera.

                This recipe lends itself to adaptation : feel free to add diced pork or fish as well as chicken or shellfish, such as crawfish.

Serves 6

• 250 ml green peas
• 250 ml green beans, cut into 1 in (2.5 cm) pieces
• 60 ml olive oil
• 1 large red bell pepper, seeded and cut into strips or chunks
• 125 gr chicken breast fillet, diced
• 1 large onion, chopped
• 1 tomato, peeled and finely chopped
• 325 ml short grain rice
• 2 garlic cloves, chopped
• Bouquet garni
• 2 ml saffron threads, soaked in 30 ml hot water
• Salt and pepper, to taste
• 1.25 liters chicken stock (click here for homemade recipe)
• 6 scallops
• 7 shrimp (prawns), shelled and deveined
• 7 mussels, scrubbed and debearded

1. Combine the peas and beans in a saucepan and pour boiling water over them ; reheat the water to boiling, strain the peas and beans and refresh under cold running water, then set aside.
2. Heat the olive oil, add the red pepper and cook for several minutes, until soft ; remove with a slotted spoon and set aside.
3. Add the chicken to the pan, brown lightly, remove and set aside with the red pepper ; cook the onion and tomatoes in the oil until softened.
4. Add the rice, garlic, bouquet garni, strained saffron liquid, salt and pepper and chicken stock ; stir in the chicken and red pepper.
5. Cover and simmer for 10 minutes ; arrange the scallops, shrimp and mussels on top, cover and cook for an additional 10 minutes, or until the rice is tender.
6. Lightly stir in the peas and beans and cook until tender.
7. Serve directly from the cooking pot.

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