Paella Valenciana Recipe #152210
This is a recipe, from Tio Carlos.
3 hours | 2 hours prep
SERVES 30
- 2 1/2 kg pre- cooked long-grain rice
- 315 ml olive oil
- 315 ml cooking oil
- 1 1/4 kg pork (1/2 ribs y 1/2 tender loin)
- 1 1/4 kg chicken (legs & or or thighs, cut in half - 25 pieces cut into 50 halves)
- 1 1/4 kg breakfast sausage
- 1 1/4 kg large shelled prawns
- 1 1/4 kg shrimp (U26/30)
- 1 2/3 kg white clams
- 250 g chorizo sausages, sliced
- 2 1/2 kg tomatoes, peeled
- 100 g garlic cloves, peeled (25 pcs)
- 2 1/2 kg onions
- 500 g green beans, halved
- 500 g peas
- 2 1/2 g saffron, stigmas re-hydrated in 1/2 cup warm water
- 25 g paprika
- 125 g chicken stock powder
- 250 g red bell peppers, roasted
- 500 g green bell peppers, fresh
- Apart, boil seafood in plenty water.
- Heat oils in Paella pan over gas or wood fire.
- Fry pork & chicken, remove from pan.
- Fry onions, then fry garlics.
- Fry tomatoes, then green peppers, peas and green beans.
- Add all remaining ingredients, except chorizo, and red peppers.
- Add rice & water from sea food, test for salt.
- Cover with a table cloth, and cook until rice is done.
- Just before finishing cooking time, decorate with peppers & chorizo slices.
- Enjoy with spanish red wine and white rolls on the side.
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5 stars