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Prep Time: 120 Minutes Cook Time: 60 Minutes |
Ready In: 180 Minutes Servings: 30 |
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This is a recipe, from Tio Carlos. Ingredients:
2 1/2 kg pre- cooked long-grain rice |
315 ml olive oil |
315 ml cooking oil |
1 1/4 kg pork (1/2 ribs y 1/2 tender loin) |
1 1/4 kg chicken (legs & or or thighs, cut in half - 25 pieces cut into 50 halves) |
1 1/4 kg breakfast sausage |
1 1/4 kg large shelled prawns |
1 1/4 kg shrimp (u26/30) |
1 2/3 kg white clams |
250 g chorizo sausages, sliced |
2 1/2 kg tomatoes, peeled |
100 g garlic cloves, peeled (25 pcs) |
2 1/2 kg onions |
500 g green beans, halved |
500 g peas |
2 1/2 g saffron, stigmas re-hydrated in 1/2 cup warm water |
25 g paprika |
125 g chicken stock powder |
250 g red bell peppers, roasted |
500 g green bell peppers, fresh |
Directions:
1. Apart, boil seafood in plenty water.
2. Heat oils in Paella pan over gas or wood fire.
3. Fry pork & chicken, remove from pan.
4. Fry onions, then fry garlics.
5. Fry tomatoes, then green peppers, peas and green beans.
6. Add all remaining ingredients, except chorizo, and red peppers.
7. Add rice & water from sea food, test for salt.
8. Cover with a table cloth, and cook until rice is done.
9. Just before finishing cooking time, decorate with peppers & chorizo slices.
10. Enjoy with spanish red wine and white rolls on the side.
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