Paella 😂

Typical dish of Spanish cuisine, of Arab origin: sort of saffron risotto with vegetables and legumes, fish, seafood and/or pieces of veal, pork and chicken. Paella with meat and fish is a typical Spanish dish, now known all over the world, it is cooked in many ways and with different ingredients. What I present is my version: a very rich and tasty dish based on rice, vegetables, meat and fish. Discover the ingredients and tips for cooking real Spanish paella.

It is the national dish of Spain. Born in Valencia between the fifteenth and sixteenth centuries, it quickly spread throughout the country and today is the most famous Spanish dish in the world. Paella comes from the tradition of the Valencian community that in fact holds the birthright of this dish. The real paella is therefore the Valencian one but over the centuries different versions of the dish have spread and affirmed: from the "de mariscos" one that contains only fish and seafood to the "negra" one with venere rice, passing through the one with vegetables and the one that contemplates only shellfish and mussels.

Ingredients

500 g Rice

2 Red peppers

200 g frozen peas

200 g sausage

200 g chicken breast

6 prawns

6 Norway lobsters

1 kg mussels

1 large onion

4 cloves of garlic

1 glass White wine

salt and pepper

extra virgin olive oil

4 sachets saffron

Preparation

Start by washing and cutting the peppers into small pieces, put them in a pan together with the coarsely chopped onion, add a little oil, salt and pepper, after 5 minutes of cooking add the peas, cook a few more minutes and turn off, (the vegetables must remain a little al dente, because they must continue cooking with rice). Cut the sausage into chunks and cook it in a pan with a little oil. Cut the chicken breast into chunks and cook them in a pan with a drizzle of oil, season with salt and set aside. Wash and clean the mussels, put them in a pot with 2 cloves of garlic and a little oil, when they begin to open wet them with 1/2 glass of white wine and ground in a little black pepper, put the lid and let the mussels open completely. In a pot chop 2 cloves of garlic and pour a little oil, fry, then add the scampi and shrimp stir and add 3/4 ladles of vegetable broth and the cooking broth of the mussels that you will first filter, bring to a boil and turn off. At this point you have finished preparing all the ingredients that will be assembled with rice for the preparation of paella. In a capable pan that can contain everything and that you can bring to the table (I used the typical pan for paella) toast the rice with a little oil then blend with 1/2 glass of white wine, when it evaporates begin to wet the rice with the broth of crustaceans and mussels, when it begins to dry pour into the peppers with peas, chicken and sausage, continue to wet and finally add the mussels, scampi and shrimps, continue cooking adding more broth where you will melt the 4 sachets of saffron, mix well and if you finish the fish broth add vegetable broth, When the rice is cooked, turn off and arrange the shellfish and meat before bringing it to the table.