Ingredients
| Mussels (clean and debearded) |
1500 g |
| Clams |
20 no. |
| Shrimp |
18 no |
| Chicken leg boneless |
500 g |
| Chicken Stock |
2500 ml |
| Spanish Rice |
750 g |
| Spanish Chorizo |
150 g |
| Onion Cubes (large dice) |
200 g |
| Green Pepper Cubes (large dice) |
200 g |
| Green Pepper Cubes (large dice) |
200 g |
| Tomatoes Cubes (large dice) |
200 g |
| Garlic (finely Chopped) |
50 g |
| Green peas |
200 g |
| Spring Onion (finely sliced) |
50 g |
| Extra virgin olive oil |
100 g |
| Crushed saffron |
2 g |
| Salt |
To Taste |
| Black Pepper Crushed |
To Taste |
| Piquillo Chilies (Julienned) |
4 no |
Method
- Peel and devain the shrimp and keep the shell in a bowl
- Add 40 ml in a pan and saute the shell until becomes pink then add the saffron and stock to it.
- Simmer it for 30 minutes and keep it hot.
- Season the chicken with salt and pepper and heat 40 ml oil in a paella pan and cook the chicken by turning with a tong to golden brown and keep aside.
- Add the remaining oil with onion and pepper diced, saute it for 2 - 3 minutes then add garlic saute it for 1 minute. Add the chorizo and rice stirring to coat the rice with the oil.
- Add the chicken stock, Tomatoes chicken and clams to the pan. Cover and reduce the heat to medium low. Cook for approximately five minutes or all clams are opened. Do not stir the rice during the cooking process.
- Add the Shrimp and mussels and cook it for 5 to 7 minutes. Add green peas at the last minutes.
- Garnish it with sliced spring onion and Piquillo Chilies (Julienned).
Note - Do not stir the rice during the cooking process. More water can be added to rice during cooking process if it is getting dry.
