Paella Valenciana
Paella is a rice-based dish typical of Valencian cuisine.
Ingredients
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200 g whole large prawns
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300 g medium prawns
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250 g octopus
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300 g diced chicken breast
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2 tomatoes
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1 red pepper
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1/2 teaspoon saffron
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250 g squid in rings
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200 g mussels
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2 large onions
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1 stalk of leek
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8 cloves of garlic
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olive oil
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parsley
Preparation Method
- Season the chicken breasts and sauté in olive oil, turning continuously. Reserve.
- Place the squid and octopus to cook in the pressure cooker with half an onion, a tomato, a bay leaf, parsley and a clove of garlic.
- Do not add water. As soon as it reaches pressure, wait 5 minutes and turn off the heat, but do not remove the pressure, allowing it to release naturally. Reserve the water that releases from the ingredients for the rice cooking broth.
- Put the other seafood to cook for 10 minutes in water, paella seasoning, half an onion, 2 cloves of garlic, a tomato, parsley. Once cooked, strain and reserve the cooking broth for the rice. If you prefer, you can just grill the seafood in olive oil, salt and garlic.
- Add more water to the reserved squid/octopus and shellfish broth, add chicken broth and boil.
- In a paellera (wide, shallow non-stick frying pan) sauté strips of pepper and slices of leek; Remove these ingredients from the pan and reserve to finish the dish. In the same pan add plenty of crushed garlic, sauté and add finely chopped onion.
- Add the rice (unwashed) and sauté with the onions and garlic lightly sautéed in the paellera, add the saffron to the rice.
- Add the boiling broth to the rice little by little, stirring constantly.
- When the rice is almost cooked, mix the chicken, squid and octopus cut after cooking, the other seafood (reserving the larger ones to decorate the dish) and part of the peas. Add more water, if necessary, to finish cooking.
- Garnished with slices of leek on top, peas, large whole prawns, shellfish with shells, strips of pepper and parsley. Finally, drizzle with olive oil to taste.
