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Paella A La Barcelonesa

Taste.of.Spain's picture
Ingredients
  Squid 1⁄2 Pound
  White fish 1⁄2 Pound
  Onion 1 Medium
  Tomatoes 2 Medium
  Garlic 2 Clove (10 gm)
  Green pepper 1
  Mussels 2 Dozen
  Shrimp 1⁄2 Pound
  Water 8 Cup (128 tbs)
  Olive oil 3⁄4 Cup (12 tbs)
  Pork spare ribs 1⁄2 Pound
  Pork sausages 12
  Paprika 1 Teaspoon
  Peas 1⁄2 Cup (8 tbs)
  Saffron 1 Pinch
  Rice 3 Cup (48 tbs)
  Canned artichokes 6
  Salt To Taste
  Hard boiled eggs 2
  Lobster tail 1
  Canned pimientos 3
Directions

Cut the chicken into six or more pieces; cut the liver and giblets in half.
Cut squid in rings and white fish in small pieces.
Mince the onion, peel and chop the tomato, chop the garlic, and slice the green; pepper.
Put mussels and shrimp in water to cover and cook until mussels open.
Remove one shell from each mussel and set mussels and shrimp aside.
Put 8 cups of water to boil.
Heat 3/4 cup olive oil until it bubbles, then fry the chicken, the spare ribs, and the sausages.
Remove them when browned, and in the same oil, fry the onion until golden.
Add tomatoes.
When the tomato liquid reduces, lower flame and add the paprika, garlic, and green pepper.
When these are well mixed and fried, put the chicken, spare ribs, and sausages back in the pan.
Stir in the rice.
Brown it over a good fire while stirring for about 5 minutes.
Add the rings of squid, the boiling water, the peas, the saffron dissolved in a little of the boiling water, and salt to taste.
Stir for the last time.
Add the cooked shrimp, mussels, and canned artichokes by inserting them in the rice without stirring.
Continue cooking at a high temperature until the liquid is absorbed, then let rice simmer until done.
Total cooking time should be about 20 minutes.
note: You may omit one or more of the fish, shellfish, meats, and vegetables if you choose.
 

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Ingredient: 
Poultry
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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