There are many variations of this dish however I chose to make a mixta being a combination of meat and sea food. The ingredients I used are listed as follows;
Fresh chicken pieces, enough for each guest to have one piece;
Fresh mussles;
Fresh calamares (or prawns if you prefer);
1 large onion, chopped;
2 cloves of garlc;
One large green pepper;
One cup of garden peas;
Paella rice;
Paella seasoning*;
Salt and pepper to taste; and
One and a half pints of chicken stock.
* This admittedly is a cheat however the local Spanish supermarket, Mercadona sells a ready made seasoning mix which is just perfect for the job. If you can't get this where you are email me on recipes@burningdownthekitchen.co.uk and I'll send some to you (for a small fee of course :-)
As with most dishes, start by slowly frying the onion in olive oil until transulcent adding a little water from time to time to prevent the onion from drying out and burning. After about five minutes add the chicken pieces, salt and a large teaspoon of paella mix. Fry the chicken until the outside begins to brown.
Looking good and should smell delicious but we're not there yet. Slice and dice the green pepper and add this to the pan along with the crushed and finely chopped garlic. Fry for a minute and then add the chicken stock. Bring this to the boil and then add the peas.
For the rice quantities I usual allow two handfuls per person and then two for the pot. Some may not agree with this in fact I've heard so many different ideas on how to cook rice that I've lost count of them all. Frankly though, I don't give a chuff. This works for me but if you prefer to work out the quanities your own way then this is also fine. Add the rice and let the dish cook for 15 to 20 minutes adding a little water from time to time if neccessary.
Now its time to add the calamare and mussles.
Firstly the mussels should be cleaned with the beards removed. If you have not used mussels before you will find that they have something which resembles hair that they use to attach themselves to rocks etc... Be firm and give it the American treatment (give it a yank) and the hair will come off.
The mussles should all be closed. Any that are open before cooking should be discarded. Place the mussels in the pan and let the boiling liquid and steam do their work. You should find that after a few minutes the mussels will open up. Any that don't open with cooking should be discarded (they're bad).
Leave the dish to cook for a few minutes until everything is thoroughly hot throughout. At this point I like to remove the mussels and de-shell them prior to putting them back in the dish. This is up to you if you want to do this or if you prefer to leave them in their shells for your guests to extract.
Serve the paella in generous portions with fresh bread, olive oil and olives. Fantastic.
As mention at the begining, I attempted this with some Spanish and Gibraltarian dinner guests and to my surprise they loved it.
