Hi. I´m from Madrid, Spain. this is my paella récipe (sorry for my english):
Ingredients:
· Salt
· 1 tomato
· 1 green pepper
· 1 red pepper
· Chicken/pork/whatever
· Clams
· Calamari
· prawns or King shrimp
· Rice
· Garlic
· Paprika
· Zafron
· Parsley
· White wine
· Fish stock
1. Chop the peppers in little squares and leave it aside
2. Cut the chicken into pieces and leave it aside
3. Peel the calamari and cut it into pieces. Leave it aside.
4. Grate the tomato and leave it aside
5. Peel one or two cloves of garlic. Put the garlic, a pinch of parsley and a teaspoon of paprika into a mortar and crush all well.
6. Put the pan (paella pan) into the fire. Sprinkle some salt. When the salt is starting to roast, low fire intensity. Put enough olive oil in the pan to cover the surface of the pan.
7. Put the chicken on the pan and fry it until it turns golden. Take it out of the pan and put it aside.
8. Put the red pepper and the green pepper on the pan. You will see that the peppers sweat water and it mixes with the oil.
9. When all the water has evaporated and the oil is just oil again, pour ½ glass of water on the pan.
10. When that water has evaporated and like before the liquid in the pan is just oil, put the chicken on the pan for a minute or two.
11. When the chicken is done, put the calamari.
12. When the calamari is almost done, put the clams. Just when the clams opens, add the rice and keep moving everything with the spatula for a minute or two.
13. Add the grated tomato. Stir it for half a minute. Add the content of the mortar and stir everything. Be careful because if you don´t pay attention the paprika will get burn.
14. While you are stirring the content of the mortar, add the zafron. The best way to do it is this: Put the zafron into foil and heat it with a lighter (not too much). Then add it to the pan.
15. Add the stock. The measure is two measurements of stock by one of rice. I use a glass of wine for measuring and I put a glass of white wine instead one of the sotcks measuerements. Having said that, don´t put all the stock in the pan and pay attention if the calamari and the clams have sweated water. If that is the case and you add all the stock, the rice can get overcooked.
16. Once the stock is on the pan don´t touch the rice with the spatula.
17. Increase the fire intensity until the stock starts boiling. Low the intensity again to medium-high and let it boil for 17 minutes. Then increase the fire intensity for 1 minute.
18. Instruction for prawn or king shrimp: put the prawn 12 minutes after the stock start to boil. Put the king shrimp 7 minutes after the stock start to boil. Just for the record I use king shrimp instead of prawn.
19. Take the pan out of the fire and leave it to rest for 5 minutes.
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