Paella II

Ingredients:
1 1/2 pounds rockfish, cut into chunks
2 pounds mussels, rinsed and debearded
2 pounds large shrimps, peeled and deveneid
8 ounces squid, cut into rings
8 chicken pieces, boned
8 chorizo sausages, in chunks
8 cups fish or chicken stock
1 tablespoon saffron threads
3 tablespoons olive oil
6 cloves garlic, chopped
2 medium onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 cups rice
4 tomatoes, peeled and chopped
1 cup green peas, shelled
1/2 cup black olives, sliced
3 tablespoons fresh parsley, chopped
Salt to taste

Directions:

Bring the stock to boil, add saffron, simmer 10 minutes, and set aside.
In a large pan, heat the olive oil. Add the garlic and saute just till it begins to color. Add the onions and saute to soften. Add the peppers and cook slightly, then remove the vegetables from the pan and set aside. Add the chicken and fry until and brown, then remove from pan. Add sausage and brown, remove from pan.
Add the squid and toss briefly. Add rice, tomatoes, stock, salt, sausage, chicken, the reserved vegetables, peas, olives, and parsley (reserve some of the parsley for garnish). Stir, cover, and bring to a boil.
Remove cover and arrange rockfish pieces on top. Cover again and cook about 5 minutes more.
Uncover and add mussels, cover and cook 5 minutes. Add the shrimps, cover and cook until mussels open, shrimp are cooked, and rice is tender. Add more stock or water at any point if the rice appears too dry (the rice should be moist, not soupy).
Let the paella stand covered about 5 minutes before serving. Sprinkle with remaining parsley. Bring the paella to the table in the pan, where it was prepared.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!

Paella II

Paella II

Paella is a rice dish, originally from Valencia-Spain. There are many variations of paella recipe. This one combines shrimp, chicken, rockfish, squid, garlic, onions, peas, and much more. Just try it. Paella is simply delicious.