Prep time:
Cook time:
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Serves: 14 people
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)
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”
