Being a single pot, that is, a single scope, I suggest to make it abundant.
gr. 500 rice
1 whole chicken
200 gr of lean pork cubes
150 grams of spicy sausage
100 grams of salami
400 gr of mussels
200 grams of shrimp
200 gr of prawns
200 grams squid, cut into rings
a dozen of prawns, whole
200 gr of peas
2 cloves of garlic
2 bay leaves
700 gr of peeled tomatoes in pieces
1 sachet of saffron
crushed red pepper
To cook the paella, you use the special paella of the iron high-low edge with two handles, semi-circular or a baking sheet circular iron is very large, and this can then go into the oven.
Clean, wash and cut the chicken into pieces not very big, add in the pork, cut into cubes and cook twenty minutes in a little olive oil, ( 4 to 5 tablespoons). After twenty minutes remove the pieces of meat from the pot and put them aside.
In the same gravy cook the sausage spicy, cut into pieces, and the sausage is always in pieces. After about ten minutes remove the meat from the gravy and add it to the chicken and the pig.
Add a little oil to the pan stayed on and cook a finely chopped onion until it becomes colored, together with the cloves of garlic that you have crushed with a fork. The garlic cloves after they start to brown, will be removed. Now add the peeled tomatoes chopped with chilli, chopped. Add salt and pepper and let it cook for half an hour.
In the meantime, prepare the mussels to be washed and brushed thoroughly. Put them in a pan, cover and put on the fire until they will not open. Half the remove from the valve and combined with the meat that you have already cooked, the other half left in the valve because it will garnish the surface of our paella.
Also the peppers are cooked lightly on the grill, so as to allow of removing the skin, after that removed the seeds, cut into strips or cubes.
Let us now move on to the fish. In a bowl put the shrimp, the shrimp and squid with a little olive oil and cook for 5 minutes, stirring often.
We take now a large saucepan and get the meat of a chicken, the pork, the sausage, the sausage, the peas ,the bell peppers in small pieces, the laurel. We add at least one liter of broth and leave to simmer on a low flame for about 20 minutes. After 20 minutes add the fish, which we cooked before, and the mussels that we removed from the valve and leave to simmer again for 10 minutes.
In the meantime, in our paella or pan circular iron heat up half a cup of olive oil, put the rice and toast it slightly, using a wooden spoon. As soon as it is lightly toasted add the mixture of tomatoes, which you had prepared before and mix it together with the rice, adding a little broth at a time. Melt in a tablespoon of broth to the saffron and add it to the rice, stirring well. Built-in all of this floor plan add all other ingredients with the broth that was advanced and adding a little broth if needed until the rice cooking. At this point, are positioned on the surface of the paella and the mussels with the shells that we had left before and prawns that you have previously cooked on the grill.. You put the container in a static oven already hot at 180 degrees and leave to cook for 5 minutes. Now our paella is ready to be brought to the table and enjoyed.
The wine for this dish is a dry white wine served cold, and this is my favorite, even if someone saw that in the recipe there is also the meat prefer a good full-bodied red.
Its name: paella comes from the pan in which it was prepared this recipe. This is a cast iron frying pan by the edges, and the netherlands with two handles opposite to each other. This dish is composed of rice, meat, fish, vegetables, meats, spices and everything a cook believes it is appropriate to mix in, is considered by foreigners as a sort of symbol of the Spanish cuisine, while writers influential Spanish define the paella, a dish that is impossible to classify, someone defines it as baroque, but from many Spanish chefs, is considered to be a curiosity for tourists.
It is true, however, that inherited from the period of arab domination in Spain, were imported many recipes of baked rice, but each using only a few elements, or only fish or only meat or only vegetables, The different regional cuisines of the Spanish made the most of these recipes have modified by simply mixing together the various elements, making it a one-dish complete with lots of variations.
The most common and cooked in spain is the paella valenciana, so that mixed, both meat and fish, but because of the success that he has achieved, especially with foreigners has led other regions to launch their own paella, and then were born the paella catalana, paella of Alicante, paella navarrina etc., these recipes are subject to many variants that will be discussed later.
Common entries indicate the birth of this specialty around the XV century and it was the lunch of the farmers, not the rich and then it happened later on but they used the ingredianti of the campaign, united with the rice. Traditionally, paella is eaten for lunch and not dinner, and the dish on Sunday for the Spanish.
Its place of origin is thought to be the extensive marsh of Albufera, south of Valencia, where for centuries grown rice that is ideal for this preparation, and you can also find many other ingredients in the paella. It is thought that the original recipe was prescribed in addition to rice, meat, chicken, or rabbit and vegetables, and then peasant and not marinara.
I found several legends on the web with regard to the origin of this dish, and other curiosities, but I don't know how much they can be trusted. I propose, however, because I find them very intriguing.
According to one of these one day in an inn in the south of Spain stopped to rest and eat a beautiful princess. The host charmed by her beauty, wanted to make a dish that was sensational, so I start to mix rice with saffron, and ingredients ranging from meat to fish to vegetables to herbs.
When the princess asked the name of that dish that much-liked the host, who knew not to give him a name simply told pa she, which in Spanish means to her.
Another curious story of uncertain origin, refers to the period of the occupation of Valencia by the troops of napoleon. There was in the city, a French general who loved especially the paella. This general promises the deliverance of a prisoner from valencia, every variation of paella that will taste. The cooks of the field is apart of imagination and sfornarono many variations, they are said to have managed to make a liberal more than 150 people.
Still a curiosity: the paella of the world's largest. In 1992, it was cooked the biggest paella in the world from a caterer of Valencia. The paella was twenty meters in diameter, and on that occasion, were served approximately 100,000 people.
The Spanish have even dedicated a day to the paella. In fact, on the 27th of march we celebrate the international Spanish Paella Day, the day in which, in spain, in order to prepare the paella, to coincide with the start of spring and evokes the warm, sun-drenched terraces, companies and convivial gathered around this speciality, cooked, and enjoyed if possible in the open air.
It is important for the success of our paella choose the rice right. The original recipe indicates to us the rice called Bomba. In Spain, there are three areas where it is grown, this type of rice at the controlled denomination of origin. The delta of the river Ebro, in the province of Tarragona, in the area of Calasparra in Murcia and in the marsh of Albufera south of Valencia. This type of rice is suitable for all types of paella, meat and fish, vegetable dishes or mixed. Absorbs greater quantities of water than other types of rice, holding on to so better the flavours of the ingredients and another important quality, holds up very well cooking even if you exceed the cooking time recommended. THE grain has a look round, and white. Not much can be found easily in Italy and is very expensive in Spain, however, in Italy we have varieties of rice that are very close to this and can also supply egreggiamente. So I recommend a parboiled a arborio or carnaroli. Rice is perfect for our rice dishes but also good for the paella.
A variant that is very pleasing it will be to use the black rice called Venus. It is a variety of rice Italian that was born at the end of the last century around Vercelli by a icrocio between a variety of asian black rice and a variety of Po valley. Certainly it is a choice of exotic and unconventional, but it seems the rice ideal for paella (mixed meat and fish, so much so that even spaniards have discovered and use them.
I wanted to do a test using Basmati rice which is a rice that is of elongated shape, and I found it excellent for the paella to taste the fragrant and aromatic and the grains remain separate and firm.
In this type of paella is only used on fish. Mainly crustaceans and molluscs from here the name marisco (shellfish). Mussels, squid, prawns, mussels, but also clams, crabs or fish in the market, everything goes well for this preparation. In this recipe, the rice is flavored not only with saffron, but also with the paprika. The basic recipe does not provide vegetable if not the tomato, the garlic and the onion, but inserted halfway through the cooking you can put peas and peppers. Instead of broth in this variente work the water that comes out of the opening in the pot of mussels, or the comic strip, of fish or of crustaceans that is the bottom of the cooking of the fish and shellfish that we use for our paella.
Serve the paella de marisco with slices of lemon.
In this paella particularly using the vegetables of the season, and then can vary depending on the period in which it prepares. Then peas, cauliflower, carrots, white beans of Spain, artichokes, peppers and green beans. But they go well with mushrooms or other types, and other vegetables. For the gravy, onion, garlic, tomatoes and the spices, paprika, saffron and parsley. It is a preparation that is fast enough and very tasty and healthy.
In this variant you use the rabbit meat and chicken that are cut into pieces not very big and browned with a little butter along with the sausage slices. Set them aside and add to the pan the garlic cloves and the chopped onion. When the garlic is browned remove it and add the tomatoes, the chicken and the rabbit. Fatre cook the rice for ten minutes in the paella heated with oil, combining a little at a time the brododi meat. Add the meat and cook for another 5 minutes. Whisk in a bowl 4 eggs with a little salt and pepper and pour it on the rice is still on fire. You put on to seal the sausage slices.
Put in the oven at 200 degrees for about ten minutes and serve hot.
It is not very easy to find it, you prefer the variations more and more complete. But initially, the paella valenciana composed of meat, snails and vegetables and fish as now many people prefer. Therefore in addition to the rice, chicken, rabbit, snails. White beans of spain, and green beans as vegetables. For the gravy, always the usual tomato, onion and garlic. The cooking is the same, only change the ingredients. This is the most ancient and the classic Spanish paella.
A voice in the chapter deserves the sangria, which although is not strictly a wine (or more simply a preparation) that is suitable to our paellas, is the necessary complement to this tasty dish.
Then good appetite.