Dining In: Local Restaurant Recipes
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||Luis Bollo, Meigas
|# of Servings:
- 2 tablespoons olive oil
- 1/2 pound chicken thighs, meat diced
- 1/2 pound beef tenderloin, meat diced
- 1/2 pound pork tenderloin, diced
- 1/2 cup diced piperade (chopped onion, and red and green peppers cooked
in olive oil over medium heat until soft, about 30 minutes)
- 1/4 cup diced dry chorizo sausage
- 1/4 cup diced serrano ham
- 1/2 pound squid rings
- 1/2 cup sofrito (chopped onions and and tomatoes cooked in oil over medium
heat for about 15 minutes)
- 2 cups Bomba, Calasparra or Arborio rice
- 3 1/2 cups or more chicken stock cooked with a pinch of saffron
- Salt to taste
- 18 mussels, scrubbed
- 12 manila clams, scrubbed
- 12 shrimp, shells left on
- 12 prawns, shells left on
- 1/4 pound green beans, cut in half
- 1/4 cup cooked garbanzo beans
- 3 piquillo peppers, sliced
- 1/2 cup green peas
- Heat the olive oil in a paella pan over high heat.
- Add the diced chicken, beef and pork tenderloin and saute until meat is
golden brown. Remove and set aside.
- Add the piperade to the pan and cook, about three minutes.
- Add the chorizo, serrano ham and squid rings and saute for two minutes.
Return the chicken, beef and pork to the paella pan along with the sofrito.
- Add the rice and saute for one more minute.
- Add the chicken stock and cook for five minutes.
- Add salt, bearing in mind that the stock will become saltier as it reduces.
Reduce the heat to low and cook at a slow boil for five more minutes.
- Place the mussels, clams, shrimp, prawns, green beans and garbanzo beans
decoratively on the top of the paella and cook five more minutes. Remove any
mussels or clams that do not open.
- Finish the paella by garnishing with slices of piquillo peppers and green
peas and cook for two more minutes. (The traditional golden color of paella
develops as it cooks.)
- Let the paella rest in the pan for ten minutes to allow flavors to meld.