Mixed Meat And Seafood Paella From Palma |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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On a recent visit to Palma, Mallorca, we made this meat and seafood paella in a pan large enough to serve about 40 people, a common practice for community gatherings and festivals throughout Spain. The recipe has been scaled to serve 8. Ingredients:
2 garlic cloves, minced |
1/2 cup minced fresh parsley |
1 to 2 threads saffron or 1/2 teaspoon powdered saffron |
sea salt to taste |
1/2 cup extra virgin olive oil |
1-1/4 pound pork ribs, cut into small pieces |
1/2 pound rabbit (or an additional 1/2 pound chicken), cut into small pieces |
2-1/2 pounds chicken, cut into small pieces |
1/2 pound squid, cut into small pieces |
1 medium onion, chopped |
2 large tomatoes, peeled and chopped |
1 red pepper, seeded and cut into strips |
2-1/2 cups short-grain rice, such as bomba or calasparra (see note) |
juice of 1 lemon |
1/2 pound green beans, blanched for 3 minutes, and drained |
1/2 pound frozen peas |
4 cups hot chicken or fish stock |
1 pound medium shrimp, peeled and deveined |
1 pound mussels, cleaned and debearded |
freshly ground pepper to taste |
parsley sprigs and lemon wedges for garnish |
Directions:
1. 1. In a small bowl or mortar, mash the garlic, parsley, saffron, and salt to a paste. Set aside.
2. 2. In a large paella pan or 15-inch skillet, heat the olive oil over medium heat. Add the pork and rabbit and cook, stirring frequently, for 12 to 15 minutes, or until browned on all sides. Transfer the meat to a platter. Add the chicken pieces and cook, stirring frequently, for 12 to 15 minutes, or until browned on all sides. Transfer the chicken to the platter. Add the squid and cook for 4 to 5 minutes, or until slightly tender. Transfer the squid to the platter. Add the onion, tomato, and pepper and cook for 2 to 3 minutes, or until soft but not browned.
3. 3. Return the cooked meats and squid to the pan, add the garlic-parsley paste, rice, lemon juice, beans, and peas. Stir-fry for 2 to 3 minutes to mix. Pour in the stock, bring to a boil while stirring, then reduce the heat and simmer for about 20 minutes without stirring. During the last 10 minutes, tuck the shrimp and mussels into the rice. Discard any mussels that do not open. Season with pepper. Turn off the heat and cover for about 10 minutes to allow the rice to absorb any excess liquid. Garnish with the lemon wedges and parsley spring. Serves 6 to 8
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