Recipes - Paella

Recipes - Paella

Ingredients:
2/3 glasses (of water) of oil
2 cups of Calasparra rice (about half a Kilo)
5 cups hot stock
One dozen uncooked prawns in the shell
1 medium squid, cut into rings
1/2 Kg. of small mussels
1 skinless cod fillet, chopped
1 green pepper, chopped
1 red pepper in strips
Half a chorizo sausage, sliced
1 cup small peas, fresh or frozen
1 small onion
2 medium tomatoes (or a small tin of tomatoes)
A pinch of saffron, soaked in a tablespoon of hot water
2 cloves of Garlic
Flat leaf parsley, finely chopped
Salt

Preparation:
Fry onion and garlic in olive oil until soft, then add the chorizo and the chopped tomatoes. Fry until the tomatoes start to disintegrate (about 5 minutes). Chop and add the green peppers, then the cod and the squid rings. Top up the oil if it is running dry, and add the rice, stirring to coat in the pan juices. Squeeze the juice out of half a lemon onto the rice.
Add the saffron water and all of the stock and turn the heat to low - it should take about 20-30 minutes for the rice to cook, depending on the type of rice and the temperature.
Meanwhile, steam open the mussels in a separate pan, discarding any that fail to open properly.

About ten minutes before you expect it to be ready, add the prawns, red pepper strips, parsley and mussels - be as artistic as you like in arranging these!
As soon as it's done, take the paelleria off the heat and let the dish relax for 5 minutes before serving. Garnish with lemon wedges and dig in.

Comments: Serves six. You can add chicken thighs, or leave out the mussels if you wish.