Our Family Recipe for Mixed Paella
Our Family Recipe for Mixed Paella

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, our family recipe for mixed paella. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Our Family Recipe for Mixed Paella is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Our Family Recipe for Mixed Paella is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have our family recipe for mixed paella using 13 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Our Family Recipe for Mixed Paella:
  1. Take 5 to 6 Chicken wings (the drumettes or the first section)
  2. Take 1 Squid
  3. Get 8 Shrimp
  4. Take 8 to 10 Asari or Manila clams (de-sanded)
  5. Make ready 2 Green, red, or yellow peppers for decorative purposes
  6. Make ready 1 Cherry tomatoes for decorative purposes
  7. Prepare 300 ml White uncooked rice
  8. Take 2 Soup stock cubes
  9. Get 2 1/2 cup Water
  10. Make ready 1/2 grams Saffron
  11. Take 1/2 ※Onion
  12. Make ready 1 each ※ Green bell pepper and tomato
  13. Make ready 1 clove ※Garlic

Slowly add all of the broth to the paella. Stir the rice mixture around until it is evenly distributed throughout the pan. Looking for the perfect Our Family Recipe for Mixed Paella recipe? look no further! We provide you only the best Our Family Recipe for Mixed Paella recipe here.

Steps to make Our Family Recipe for Mixed Paella:
  1. Prep the ingredients: Finely chop all the ※ ingredients. Sprinkle a little salt on the chicken. Devein the shrimp; leave the shells on but remove the legs. Remove the guts from the squid and cut into 1 cm strips. Wash the clams by scrubbing the shells together. Pre-heat the oven to 280°C.
  2. Dry roast the saffron. Put a piece of aluminium foil in a paella pan, and toast the saffron threads until are fragrant and crispy. In another pan, dissolve the soup stock cubes in 3 cups (600 ml) of water, and add the saffron while crumbling with your fingers.
  3. Heat 2 tablespoons of olive oil in the paella pan, and brown the chicken wings. Don't wipe the fat that renders from the meat.
  4. Sauté the sofrito (the paella base). Sauté the ※ ingredients over medium heat, and simmer until there's no moisture over medium heat. Add rice without rinsing it, and sauté until translucent.
  5. Add back the chicken wings, and pour in the warmed soup. Add a little salt.
  6. Simmer like this over medium heat for 5 minutes, shaking the pan around occasionally so that it cooks evenly.
  7. Arrange the shrimp, squid, and clams on top evenly, and simmer for another 5 minutes. Put the clams in facing down so that their flavor is absorbed by the rice.
  8. Cover with a lid, turn the heat down very low, and steam-cook for about 15 to 20 minutes. Turn off the heat and leave with the lid on to steam for another 5 minutes or so.
  9. Arrange the bell peppers and cherry tomatoes nicely on top, and then drizzle 1 tablespoon of olive oil.
  10. Bake the paella in a preheated 280°C oven for about 10 minutes until the top is crispy and brown, and it's done! Serve with lemon, and squeeze on the paella when you eat.
  11. This is one I made on another day. I omitted the squid and colorful peppers this time. You don't need all the ingredients - just use what you have.

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