Paella Valenciana

I am so lucky to have a special friend in my life whom I adore. She is from the Heart of Spain and she is my inspiration for Spanish cooking. Her food and cooking is out of this world. I tried to mimic one of her most popular recipes and I think it is close to what I learned from her and I like to share it with you. 

Enjoy!

                                                                                              

Ingredients

• 4 cups Bomba rice
• 8 cups fish stock
• 2 small chicken breasts cubed
• 8 king-sized prawns/langoustines
• 8 pieces mussels 
• 200 grams shrimp
• 3-6 Piquillo Peppers (sliced into strips) plus a few strips to use as garnish
• 200 grams peas (fresh or frozen)
• 2 tomatoes, skinned and chopped
• 2 cloves garlic, thinly sliced
• 3-30 strands saffron, crumbled (I am Persian so mine is 30) you can use 3 
• Olive oil for frying

Preparation

• Sauté garlic in paella-type pan.
• Add the chicken and cook for 5 to 10 minutes under medium-high heat.
• Add tomatoes, peas, shrimp and saffron.
• Cook for a few minutes.
• Add rice and stock.
• Simmer for approximately 20 minutes.
• Decorate with prawns and mussels a few minutes before rice is cooked.
• Cover paella with a lid.
• Poach seafood for a few minutes.
• Decorate with lemon quarters and Piquillo Peppers.

Enjoy!