Now here's a paella that's really worth making!
6 garlic cloves, finely chopped
10 g finely chopped fresh flat-leaf parsley
pinch saffron threads, crumbled
pinch sea salt
1 medium onion, finely chopped
1 medium red bell pepper, finely chopped
1 medium tomato, finely chopped
300 g rabbit meat (saddle, loin, legs)
300 g chicken breast, bite size pieces
300 g cod, monkfish or grouper, bite size chunks
6 cups (1.5 L) chicken stock
2/3 cup (150 mL) olive oil
250 g large shrimp in shell
250 g fresh mussels
pinch Spanish smoked paprika
600 g Spanish Bomba or other paella rice
- Preheat the oven for 400° F. Heat chicken stock and keep hot until needed.
- In a mortar or small food processor, mash garlic, parsley, salt and saffron.
- In an 18” paella pan, heat the oil over medium heat. Add the shrimps and cook, stirring until pink then transfer to a platter.
- Add the chicken and rabbit and cook, turning occasionally, until browned but not fully cooked.
- Transfer to the platter. Add fish to the pan and cook until browned. Transfer to platter.
- Add the onion and bell pepper and cook, stirring, until softened. Stir in tomato and cook for a minute more, and add the paprika.
- Add the rice and stir to coat well with the pan mixture. Add chicken stock and the mortar mixture and cook on medium heat, rotating and shaking the pan occasionally, until the bubbles rising from the pan look slightly thick and the rice begins to be visible.
- Add fish, rabbit and chicken and cook until the rice is no longer soupy, but enough liquid remains to continue cooking the rice. Top up with more chicken stock if needed.
- Arrange shrimps and mussels over the rice, transfer to the oven and bake 10-12 minutes or until the liquid is absorbed and the rice is almost al dente, tender but still firm to the bite. Garnish with lemon wedges and serve hot.