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Paella
Paella
Paella

Ingredients:

3 tbsp. (tablespoons) of Olive Oil
4 small fillets of chicken drumsticks, skinned, and cut into two long pieces
1 big Onion cut into slices
300 gr of long-corn Rice
3 skinned Tomatos, pips removed and chopped or
250 g of canned Tomatos, chopped up and drained
2 cloves of Garlic, mashed
550 ml of chicken broth or vegetable soup
300 g of blue mussels, cleaned
8 big raw Prawns
150 g of Salmon, Cod or Haddock, cut into pieces of 3 cm
90 g of Peas, deep-frozen
80 g of Chorizo (spanish dry sausage), as an alternative raw ham or smoked bacon, cut into fine strips of 5 mm
1 red pepper cut into slices
2 pinches of Saffron
Salt and Pepper
fresh Parsley, chopped, for Garnishing

Preparation:

= Heat the oil in a big, deep, fire-proof pan or a special Paella-Pan (Diameter of 30-35 cm), add the chicken fillets and fry them till they are gold-brown for about 10 Minutes. Take them out of the pan and put them aside.

= Heat the oil in a big, deep, fire-proof pan or a special Paella-Pan (Diameter of 30-35 cm), add the chicken fillets and fry them till they are gold-brown for about 10 Minutes. Take them out of the pan and put them aside.

= Put the remaining meat and the remaining seafood on top and cover the pan with a lid. Fry it ofer a small heat or bake it in the oven at 160 centigrades (Gas Cooker: Level 1-2) for 30 minutes until the rice is soft and has absorbed the liquid completely. Remove all the mussels that have not opened.

= Do not stir the Paella during the braising, because this would make the fish fall apart. If the fluid has already been absorbed and the rice is not soft yet, add a little bit of water. Garnish with chopped fresh Parsley and serve immediately.

Bon Appetit!!! ¡¡¡Buen Provecho!!!

Note: Please do sort out all the mussels, that seem to be unusually heavy, because they could be full of sand.


This Page was created by Karl A. ERBER on December 27, 1998
Last Update: July 27, 1999
Email me at karl.erber@almodovarlandia.com!