This recipe combines some amazing ingredients that are both delicious and nutritious. It's important to highlight the abundance of omega 3's from the seafood - which you should always source from sustainable sources. There are a lot of steps and it would be a lot of fun if you had some great friends and neighbors over to help out with the prepping.
I also think saving this Paella for a hot summer day when you can get as much as you can locally, and preferably organic, will make it this recipe supreme! So without further a-do, here's the recipe.
-Add clams to boiling water, reduce heat and simmer partly covered until clams open. Set clams aside.
-In the same water, add mussels, bring to boil, then reduce heat and simmered uncovered for 3-5 minutes until mussels are open. Remove from heat and set aside
-Once cooled strain remaining water from both the clams and the mussels
-Remove 1 shell from each clam and mussels and set aside
Prepping the chicken and shrimp:
Heat a large pan designed for paella to medium heat and add a the Olive oil
Add seasoned chicken thighs and cook until browned and crisp remove from pan and set aside
In the same paella pan cook shrimp for 2 minutes or until shrimp is pink. Be careful not to overcook. Once cooked set aside.
Remove any bits and scraps left from the shrimp and chicken
***Your paella pan is now ready to integrate all the ingredients you just cooked and all the other delicious ingredients.
Making the Paella:
Add some more extra olive oil to grease the pan again
Add the squid and cook for 2 minutes.
Add the garlic and onions and cook until translucent.
Add the tomatoes and cook for another 5 minutes.
Add the chicken to the pan with its juices and then add the chorizo.
Add the green pepper and the pimento.
Add 8 cups of your chosen stock and bring to a simmer. Have it simmering for 10 minutes.
Add saffron and a little salt if needed and then bring to a boil.
Sprinkle in the rice and the scallops with a wooden spoon. Probe to evenly distribute the rice (DO NOT STIR the rice). Once evenly distributed, then lay shrimp on top. Cook uncovered for 10 minutes over high heat.
Sprinkle the peas and reduce heat to low and cook for another 8 minutes until liquid is absorbed and the rice is al punto (with a bite to it)
Remove Paella from heat, cover with a paper towel and rest for 5 minutes.
Arrange the clams and mussels evenly around the pan.
And there you have it. We all went up to the pan and served ourselves family style. It was wonderful 🙂