Ingredients
- 350g rice (1 and 3⁄4 glasses)
- fish stock (1 glass) rest water
- 5 tbsp of canned tomate triturado
- good pinch of saffron
- 1 tsp pimentón
- a pinch of salt
- a little oil
- 1 tsp of parsley
- 1 clove of garlic
- 7‐8 small pieces of chicken lightly salted
- peas
- 1⁄2 a large red pepper cut into strips
- 4 escamarlans,
- 6‐8 large prawns, calamar
- 6‐8 mussels
Preparation
- Fry the chicken pieces in the paellera for 15 minutes at high heat until browned all over.
- Meanwhile, prepare the sofrito paste by crushing garlic, pimenton, saffron, oil, salt parsley into smooth paste.
- Then add onion and pepper strips and fry in centre for 10 minutes. Turn heat down.
- Move ingredients to side and add 1 tomate rallado and the sofrito paste and fry for 2-3 mins more
- Add rice. Continue frying for another 5-10 mins
- Add preheated stock with saffron and mix ingredients around.
- Shake dish from time to time. Taste caldo and add salt as required.
- About 5 mins from the end, add the peas and seafood turning the prawns halfway.
- Before the rice is completely done, remove from heat, cover with a tea towel and let stand for at least 5 minutes to finish cooking.
