2 handfuls of rice per person (about ½ cup each) 1 cup of broth per person (about 14 cups) 2 whole chickens cut into pieces 1 lb pork spareribs cut into pieces 1 lb calamari cut into pieces 2 chopped onions 2 chopped red bell peppers 4 chopped garlic cloves 1 chopped tomato ½ cup peas 6 saffron threads Mussels (1 per person) Clams (1 per person) Shrimp (1 per person) Picada (garlic and parsley paste made in mortar and pestle)
Author: Liz Bokisch
Serves: 14 people
Ingredients
2 handfuls of rice per person (about ½ cup each)
1 cup of broth per person (about 14 cups)
2 whole chickens cut into pieces
1 lb pork spareribs cut into pieces
1 lb calamari cut into pieces
2 chopped onions
2 chopped red bell peppers
4 chopped garlic cloves
1 chopped tomato
½ cup peas
6 saffron threads
Mussels (1 per person)
Clams (1 per person)
Shrimp (1 per person)
Picada (garlic and parsley paste made in mortar and pestle)
Instructions
Steam the mussels and clams. Set aside. You can add some of the leftover juice to the chicken broth
Warm the broth
Cover the bottom of the paella pan with olive oil and bring to medium heat
Add the chicken and sparerib pieces and when almost cooked, add the calamari pieces
Add the shrimp and cook until they turn color. Remove the shrimp and set aside
Add the chopped onion, bell pepper and garlic. Stir and cook a couple of minutes
Then, add the chopped tomato
Once everything is cooked, add the handfuls of rice and stir until brown
Add the broth until the rice is covered. Bring to a boil and then reduce to a simmer. Add the saffron threads along with the broth
After 10 minutes, add the mussels, clams, shrimp and peas.
Continue to add the broth little by little as it gets absorbed. Add salt to taste
When the rice is ready, add the “picada” on top
Remove from heat and cover with a towel for about 5-10 minutes to allow the rice to finish cooking to “al dente”
Recipe by Liz's Kitchen at https://www.lizbokisch.com/markuss-world-famous-paella