8 Chicken drummies
1/2 Cup and 2 table spoons olive oil
1 Yellow onion, diced
1 Table spoon minced garlic
2 Cups short-grain ‘Calaspara’ rice
2 Pinches of saffron
2 1/2 Cups clam juice
2 1/3 Cups chicken stock
Salt and freshly ground black pepper
1/2 Cup diced red bell pepper
1/2 Cup green peas
1 Tablespoon of ground cumin
1 Tablespoon of ground cinnamon
1 Diced red tomato
1/2 Diced cucumber
8 Black mussels
8 Large shrimp, peeled
12 Small scallops
1 Slices chorizo (This paella normally uses dry chorizo, but feel free to use the chorizo of your choice)
1) To make the original Spanish paella on the stove-top in a large skillet or paella pan without a lid. In the pan, cook the chicken in 1/4 cup of olive oil until cooked through. Remove from pan and set aside.
2) In the same pan using the chicken fat and 1/4 cup of olive oil, saute 1/2 onion until they turn soft. After, add 1 tablespoon of garlic. Then, add the rice and stir until each grain is coated with oil. After a good stir, add some saffron.
3) To make the essential cooking liquid for paella, you combine the clam juice with chicken stock in separate container. Add 3 cups of the cooking liquid to the rice and bring to a simmer. Cook for about 5 to 7 minutes. Add salt and pepper, then add bell pepper and peas. Stir well.
4) Paella sauce instructions: sauté the other 1/2 of the onion you have left until they are tender. Add 1 tablespoon of cumin, 1 tablespoon of cinnamon, 1 cup of diced tomatoes and 1 cup of the cooking liquid. Simmer for about 7 minutes. Add the diced cucumber and stir. Remove from the heat, puree all your ingredients in food processor.
5) Now, sauté the clams, mussels, shrimps, scallops and add 1 teaspoon of garlic in a separate pan with 2 tablespoons of oil for approximately 7 minutes (until the shrimp looks pink). After, add about half the portion of paella sauce you have made.
6) Add the rice to seafood mixture and stir.
7) Add the sliced chorizo, the cooked chicken drummies and arrange clams on top. Add more liquid, if needed.
And now, enjoy your traditional Spanish paella!
There are multiple varieties of prawns, of many different qualities, in Spain. The highest quality, with great gastronomic value, are the prawns from Costa de