Entrees

Sally’s Paella

Ingredients

1-2 cup(s)              white wine

3 cloves                                   garlic, finely chopped

6 pcs                        squid, body cut into rings and tentacles chopped

500 gms                 prawns

500 gms                 mussels (and/or clams)

 

4 tbsp                      olive oil

2 pcs                        Chorizo Bilbao, sliced

250 gms                 pork loin or pork cubes, cut into 1” pieces

1 whole small    chicken cut up into small pieces

1 medium             onion, chopped

3 cloves                                   garlic, finely chopped

1 medium             red pepper, seeded and sliced

4 medium             tomatoes, chopped

3 cups                     Arborio rice

6 cups                     chicken broth and/or seafood broth

2 packs                                     Paella seasoning mix with saffron (Paellero brand)

1 cup                        green peas

1 can                        Spanish white asparagus

salt and ground black pepper

parsley, chopped, to garnish

lemon slices, to serve

 

 

Directions

In a frying pan, pour 1 cup white wine and 3 tbsp garlic and simmer. Add the squid and gently stir-fry for 2 minutes. Remove the squid and place in a separate container.

In the same pan, using the remaining wine and garlic mixture, gently cook the mussels (or clams). Cover with a lid and steam until the mussels open. Remove the mussels and place in a separate container.

If necessary add more wine and garlic to the pan then add the prawns. Cover the pan with a lid. Cook prawns only until they turn pink for 3-5 minutes. Avoid overcooking the prawns by removing them from the pan as soon as they all turn pink. Place in a separate container.

Measure and reserve the remaining wine-seafood broth mixture for the paella.

 

Sally

 

 

 

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