I learnt to make paella over the weekend, and im sharing the recipe
Ingredients (for 18 people):
- 18 chicken lollipops
- 2 cups of chopped celery
- 2 cups of chopped onions
- 2 cups of grated red pepper
- 1 cup of chopped garlic
- 2 cups of grated carrot
- 2 green or yellow peppers, julienned, for decoration
- 12 cubes of fish stock
- 1 and a half pounds of rice
- 1 bottle of olive oil
- 1/2 lb of peas
- 36 Prawns (langostinos)
- 2 lbs. White Fish
- 2 lbs. Small shrimp (Camarones)
- 36 clams in their shell
- 18 Mussels in their shell
- 2 lbs. of Calamari rings
The day Before: Cut the fish in squares and season with olive oil, salt and pepper. Do the same seasoning with the calamari,shrimp and chicken. Peel the prawns and keep the shells for the stock. Season with salt pepper and olive oil. Leave all ingredients in the fridge overnight.
Before Starting the Paella:
Making the Stock: Take 16 cups of water and add the 12 cubes of fish stock, the shrimp shells as well as carrots, leeks, onion and celery and lots of the color. Leave to cook for a while and then drain.
Cooking the Mussels and clams: Cook the mussels and clams in the oven top under a water bath. Only use those that actually open.
Making the Paella:
Set up the paella pan. add a lot of olive oil and put all the garlic to cook. A lot of oil has to be added to make sure none of the vegetables stick
When you are going to add a new ingredient move the current ones to the sides of the pan and put the new ingredient in the middle. Afer the onion is more transparent you are going to add the red peppers.and then the carrots
It looks like a lot of vegetables but it will reduce significantly until it is almost noon recognizable. Keep adding oil with the new ingredients to make sure that it doesn’t stick. If something sticks, just de-glaze it: add white or red wine and scrape it off. Keep cooking the vegetables until they are reduced, something like this: Move the vegetables to the sides, add quite a bit of oil, and put the chicken lollipops in the middle to get them to a nice brown in the oil.
Add a circle in the middle, and add the shrimp. As with the calamari, strain it so as not to add any additional juice from the shrimp. Leave the shrimp for just a bit and add the peas to the mixture and mix every thing together
Once it starts reducing, keep adding more of the stock. Make sure that the flames are on low and that it is evenly lit in the middle and outer rings, so that it cooks evenly in all parts. Once the rice is almost cooked (but just waiting for it to open) add a little bit more stock, and start decorating. Take the prawns and place them around the paella in a uniform manner. These will cook with the steam and the heat of the paella. Add the cooked mussels and clams around it and also the julienne peppers
once it is decorated, cover with alumminum foil and place a wet towel on top and leave to finish cooking, basically when you see the shrimp cooked and the rice at point.if in this process, while checking, you feel that you need to add more stock, keep adding and wait for it to be fully absorbed.
and that is it, the paella is ready to serve: