- 250g rice
- Half a green pepper and red pepper
- 2 peeled garlic cloves
- ¼ Onion
- 100g calamari
- 100g cuttlefish
- 12 clams
- 6 mejillones
- 6 cooked mussels
- Handful of shrimps or prawns
- 150g chopped chicken
- 75g peas
- 1 chicken stock cube
- Oil, Salt, Saffron and parsley
Finely chop the onion and the garlic and gently fry them with a little oil (so they remain soft and don´t burn) in a paella pan or in a wide shallow saucepan.
Cut the peppers into strips of 2cm2, add them to the pan, and stir until they are cooked.
When the peppers have cooked add the chopped chicken, cuttlefish, calamari, clams, shrimps or prawns, the parsley, and a dash of white wine. Leave it to cook until it has reduced (i.e. the wine has evaporated).
After the wine has been reduced add the rice and allow it to lightly fry so that it absorbs the flavors of the seafood and the chicken.
Add water in proportion to the rice (usually for each cup of rice add two and a half cups of water). Also add the stock cube, a little chopped parsley, the saffron, peas, and salt to taste.
When almost all of the water has evaporated add the cooked mussels and more salt if necessary. As soon as the water has evaporated turn off the heat and cover it with kitchen roll or a clean tea towel for 10-15minutes so that it marinates and absorbs some of the water.
The paella is now ready to serve, preferably straight away.
N.B.: It can also be made with just seafood, or meat, or vegetables.