Paella Valenciana- Love and romance around the world

Cook Time: 45

Total Time: 45

Servings: 6

Author: Giangi Townsend

Ingredients

2 lbs Arborio rice 2 pounds Arborio rice
4 saffron 4 small envelopes saffron
1 red bell pepper 1 red bell pepper
1 yellow bell pepper 1 yellow bell pepper
0.75 lbs peas 3/4 pound baby small peas
1.5 lbs chicken breast 1 1/2 pound large skinless and boneless chicken breast
1.5 lbs chorizo sausage 1 1/2 pound -hot and mild chorizo sausage
0.75 lbs rabbit 3/4 pound rabbit
5 lbs mussels 4 to 5 pounds mussels
2 lbs clams 2 pounds clams
11 shrimps 10 to 12 large shrimps
1 lbs prawns scampi langustine 400 gr prawns - scampi or langustine
6 calamari 6 fresh tentacles saved calamari
10.5 cups sodium free chicken stock 10.5 cups sodium free chicken stock

Instructions

PREPARATION

Preheat the oven to 400° and place the bell peppers in a cookie sheet and roast them for around 35-40 minutes or until the skin is roasted and comes off. When ready, peel the skin off under cold water, remove the inside seeds and cut the pieces into chunks.
Cut in small dices the chicken and rabbit - about 1 inch thick.
Remove the casing from the chorizo sausages and slice into small pieces.
Put clams in cold water and add salt to the water. This process will open them and will clean them. Shake them and toss all the broken pieces.
Remove the brown beard or strings from the mussels and toss all the broken pieces.
Blanch the green beans in salted water for 5 minutes. Drain and let it set in cold water with ice until ready to use to keep the green color.
De-shell the prawns and leave the tail intact.
Cut the back of the langoustine with scissors.

COOKING

In a large skillet add olive oil, couple of tablespoons of water, mussels and steam them covered until the mussels are open. Around 10 to 15 minutes. Set aside.
In a large Paella pan, add olive oil, chorizo pieces, chicken and rabbit. Cook over medium high heat and break down the chorizo with the back of a spoon.
Add the peas and mix well.
Add the calamari, green beans and mix.
Add the rice by forming a cross and spread evenly around the pan by adding the chicken stock.
Meanwhile in the hot oven, at 400°, place the langoustines in a cookie sheet and cook in the hot oven for 10 minutes. Remove and set aside.
Add the saffron to the rice until the rice is golden yellow. You may want to add more saffron if needed. Mix well and carefully to insure that the mixture will not go overboard.

ASSEMBLE THE DISH

Open 1/3, or 20 pieces, of the mussels and split the half shell and keep the mussels in the other half shell.
Take the other shells, open them, remove the internal mussel and add it to the cooking juice. Add the juice and mussels to the rice pan.
Add he shrimps to the rice mixture.
Place the langoustines around the rice dish as well as the half open mussels.
Place in the warm oven for around 10 minutes or until the rice is dried out.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.